This pytt i panna recipe, Swedish for "small pieces in a pan,” is made with a hash of sautéed onions, potatoes, smoked salmon, fried eggs and pickled beets. It makes a delicious and unusual Scandinavian style breakfast!
2cupsdiced smoked trout or salmonor other cooked leftover meat
4mediumcooked red potatoesdiced into 1/4-inch cubes
4fried eggs(2 per serving)
1/2cuppickled red beetsdiced into 1/4-inch cubes
2tablespoonsminced chives
Ketchup and mustardfor serving
Instructions
Chop the onions, trout/salmon and potatoes into even 1/4-inch cubes.
In a large heavy skillet, melt the butter. Add the chopped onion and saute until softened.
Add the chopped trout or salmon and the diced potatoes. Mix well. Season to your taste with salt and pepper. Continue cooking until the mixture is lightly browned.
Fry two eggs per serving. Place the hash evenly between two serving dishes. Top with the fried eggs, minced chives and diced pickled beets.