Pytt i Panna (pronounced pitt-ee-pan-A) is a Swedish dish that is quick, easy and cheap to make - its basically a stir-fry with leftovers and story has it that the recepie was first used on Swedish fishing boats where lack of ingredients was a problem.

I’ve had this many times in Sweden - frozen in bags through to top restaurants. The main base of the food is the potatoe and onion, all meats can be changed for any other meat - even those tinned hot dog sausages are great in the mix or just standard bacon. Don’t be afraid to try the raw egg yolk, its actually okay.

This recepie serves approx 3 people.
Ingredients:

5-6 medium potatoes, diced into 1cm (¼ inch) cubes
2 medium sized onions, finely chopped as the potatoes
1 pound cooked beef or lamb, diced into 1cm (¼ inch) pieces
1/2 pound smoked or boiled ham, also diced as above
2 Tbls butter or margerine
2 Tbls oil
1 Tbls chopped fresh parsley
salt and freshly ground pepper
4 fried egges, or 4 raw egg yolks

Peel the potatoes, cut them in half lenghtwise, then place them flat side down and cut into 1cm (¼ inch) strips. Then cut the strips into 1cm (¼ inch) dice. Drop the diced potatoes into cold water so they won’t discolor.

When ready to use, drain potatoes in a colander and dry with dishtowels and/or paper towels. They must be DRY.
Cut meats into same sized dice.
Melt the butter and oil in a large heavy frying pan or skillet over high heat. When the foam subsides, add the potatoes. Lower the heat to moderate and fry for around 15-20 minutes, until they are crisp and golden (you have to turn them a bit to get all sides done.) Remove them and drain on paper towels.

Add a little more butter and oil to the pan if needed, and cook the onions until they are transparent, but not brown.
Add the diced meats, raise the heat slightly and fry with the onions for around 10 minutes. Shake the pan or turn them often with a wooden spoon so the meat browns on all sides.

Put the potatoes back into the pan with the rest of the ingredients, and cook briefly to heat the potatoes thoroughly. Sprinkle with parsley, salt and pepper to taste.

Serving:
Serve on warm plates and make an indentation with the back of a
wooden spoon on each like a volcano.
In it , place the fried egg, or even more traditionally one raw egg yolk, which gets stirred into the hash by the recipient!