Sunday Morning

Recipe: Pytt i Panna (That's Hash, to You)

/ CBS News

Chef Marcus Samuelsson writes: "On Fridays in Sweden, you eat what you have left from earlier in the week, and this leftover-friendly hash defines Swedish home cooking even more than meatballs. Although it's a dish that comes from thrift, nowadays you'll find people buying the ingredients for it. I make mine with brisket and ham. It's a simple dish, but it wants the refinement that comes from dicing all the ingredients the same size."

From "Marcus Off Duty: The Recipes I Cook At Home" by Marcus Samuelsson. © 2014 by Marcus Samuelsson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.


Pytt i Panna (That's Hash, to You)
Serves 4

Ingredients:
3 Tbsp. olive oil
1½ cups diced Yukon Gold potatoes (skin on)
1 large yellow onion, diced
1 cup diced leftover brisket
1 cup diced leftover cooked ham
Kosher salt and freshly ground black pepper
2 Tbsp. unsalted butter
4 large eggs

Houghton Mifflin Harcourt
Directions:

Heat the olive oil in a large frying pan over medium heat and cook the potatoes, stirring occasionally, until tender, about 8 minutes. Add the onion and continue to cook, stirring often, until it is golden and the potatoes have crispy edges, about 6 more minutes. Add the brisket and ham and cook, stirring often, until they're heated through. If things begin to stick to the pan along the way, add a little water to release them. Taste and season with salt and pepper.

Melt the butter in a large nonstick skillet over medium-high heat and fry the eggs sunny-side up: You want the tops set and the yolks still runny.

Divide the hash among four plates and put a fried egg on top. Season with salt and pepper and serve.


For more info:

First published on November 21, 2015 / 10:38 AM EST

© 2015 CBS Interactive Inc. All Rights Reserved.

f

We and our partners use cookies to understand how you use our site, improve your experience and serve you personalized content and advertising. Read about how we use cookies in our cookie policy and how you can control them by clicking Manage Settings. By continuing to use this site, you accept these cookies.