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)
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
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.
- Recipe index: "Sunday Morning"'s 2015 "Food Issue" - Delicious menu suggestions from top chefs and the editors of Bon Appetit magazine
For more info:
- Red Rooster Harlem, New York
- "Yes, Chef: A Memoir" by Marcus Samuelsson with Veronica Chambers (Random House); Also available in Trade Paperback, eBook and Unabridged Audio CD formats
- "New American Table" by Marcus Samuelsson (Houghton Mifflin Harcourt)
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