Pytt I Panna Meat Hash Recipes

Steps:

• In a large skillet, heat 3 tablespoons of the oil over medium heat. Add the onions and sauté until soft and golden, about 5 minutes.
• Using a slotted spoon, transfer the onions to a hot plate, leaving as much oil as possible in the skillet.
• Return the skillet to the heat and brown the potatoes for 4 minutes. Using the slotted spoon, transfer the potatoes to the plate with the onions, again leaving as much oil as possible in the skillet.
• Return the skillet to the heat and warm the meat for approximately 3 minutes. Return the onions and potatoes to the skillet and mix thoroughly with the meat.
• Season with the salt and pepper and heat thoroughly for 2 minutes.
• In a separate frying pan, add the remaining 1/2 tablespoon oil, and fry the eggs.
• Serve the hash on the hot plate, garnished with the fried eggs and sliced cucumber pickles.

Steps:

• Heat up a large frying pan and melt the half the butter.
• Add the diced potatoes and saute until the potatoes are golden brown and soft.
• In another smaller frying pan, add the remaining butter and melt.
• Add the diced onions and cook until golden brown and soft.
• Add the fried onions to the fried potatoes, then add the parsley, mix gently but well - cover and keep warm.
• Put the chopped meat into the onion pan and saute quickly and over a high heat.
• Add the meat to the potatoes and onion mixture.
• Heat up the sunflower oil and fry the eggs.
• Serve the Pytta I Panna immediately with a fried egg on top of the potato, onion and meat mixture.
• Accompany this dish with a bowl of pickled beetroot and rye bread.

Steps:

• Cut bacon with scissors directly into frying pan.
• When crisp, drain bacon on paper towels, leaving fat in pan.
• Add onions and sauté until golden brown.
• Remove from pan.
• Add potatoes into pan along with a little margarine if needed and fry til golden brown.
• Sprinkle with salt and pepper.
• Add bacon, onions and meat to potatoes in pan.
• Mix well, carefully turning with a spatula.
• Serve piping hot.

Steps:

• Put 1 tablespoon of butter in a large skillet. Add the beef and cook, shaking the pan occasionally, until brown and crisp all over. Season with salt and pepper. Transfer to a bowl.
• Put another 2 tablespoons of butter in the pan and cook the potatoes until brown and crisp. Add to the bowl with the meat.
• Add 1 tablespoon butter to the pan and cook the onions until the edges are brown. Return the meat and potatoes to the pan and cook until all ingredients are hot. Check for seasonings.
• Put portions of the hash on 4 plates; make a small well in the top of each portion and break a raw egg into it; diners will stir the egg into the hash. Or you can top the hash with a fried or poached egg.