Pytt i Panna – Swedish Breakfast Hash

A Stokes recipe by our MD, Rick

  • Serves 4 to 6
  • 40 minutes
Taste without compromise

What you'll need

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Jar 195g
£3.60
Case 6x 195g
£21.20
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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

  1. Chop the leftover lamb into small pieces, add the mint sauce and marinate in fridge for 30 minutes.
  2. In a little oil, fry the lardons and onion.
  3. 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.
  4. Add the butter then the minted lamb to re-heat (thoroughly) with the potatoes, carrot, peas, onions and lardons.
  5. 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.
  6. Spoon onto plates or bowls, topping each with a fried egg.