Pytt i Panna – Swedish Breakfast Hash
A Stokes recipe by our MD, Rick
- Serves 4 to 6
- 40 minutes
What you'll need
From your local shop
- 150g smoked bacon lardons
- 6 to 8 cooked potatoes, peeled and cut into uniform 1cm cubes (about 600 g)
- 1 large carrot, cooked, cooled and similarly cubed
- 1 onion, diced
- A good handful of frozen peas
- 150g leftover minted lamb
- Stokes garden sweet Mint Sauce
- 2 tablespoons butter
- Fresh thyme, a sprig or two
- 5 to 6 eggs (one per serving)
This dish translates as ‘small pieces in a pan’ and that’s exactly what it is, lots of leftovers or bits and pieces from the fridge fried up in a pan. Serve with lingonberry jam for a true taste of Sweden.
We are going to use the Pytt I Panna theme to use up some leftover roast lamb. It’s fun to cook and delicious to share with family and friends.
Method
- Chop the leftover lamb into small pieces, add the mint sauce and marinate in fridge for 30 minutes.
- In a little oil, fry the lardons and onion.
- Drain off some of the fat before adding the sprigs of thyme, cubed potatoes, carrot and peas. Keep these moving in the pan until the potato colours.
- Add the butter then the minted lamb to re-heat (thoroughly) with the potatoes, carrot, peas, onions and lardons.
- Season with salt and pepper and cook for 5 minutes, until a crust develops on the bottom, then stir again, scraping up any crispy brown bits back into the meat and pots.
- Spoon onto plates or bowls, topping each with a fried egg.
