Pytt i Panna

Name: Pytt i Panna
Yield: makes 4 servings
Ingredients: 4 tablespoons (1/2 stick) butter or extra virgin olive oil; 2 cups cooked or raw beef, cut into 1/2-inch cubes; Salt and black pepper to taste; 2 cups boiled potatoes (2 or 3 potatoes) in 1/2-inch cubes; 1 cup diced onion; 4 eggs

December 14, 2011

The ideal dish for when you have leftover meat and potatoes, this can also be made from scratch, by cutting raw potatoes into small cubes and browning them, then cutting meat into small cubes and browning it with the onions. This preparation is undeniably more elegant, but the recipe here, I feel, is more in tune with the spirit of the dish. If you don’t like the idea of raw egg (which, I assure you, is entirely in keeping with tradition), fry or poach the eggs, then top the hash with them. Other cuts of meat you can use here: boneless pork.

Recipe notes

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