RCI-VG.005.0176.001
Pyttipanna
Pyttipanna
Prep45 min
Cook20 min
Total65 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Peel and cut the raw potatoes into small cubes, about 1/4 inch in size. If using boiled potatoes, cut them into similar small cubes.
2
Cut the cooked meat into small cubes or bite-sized pieces, similar in size to the potato cubes.
3
Heat butter in a large skillet or cast-iron pan over medium-high heat. Add the finely chopped onions and sauté until softened and lightly golden, about 3-4 minutes.
4 minutes
4
Add the potato cubes to the skillet and cook, stirring occasionally, until the potatoes begin to brown and turn golden at the edges, about 8-10 minutes.
10 minutes
5
Add the meat cubes to the skillet and stir well to combine. Season with salt, pepper, and dry mustard, then cook for another 2-3 minutes until heated through.
3 minutes
6
Create 4 small wells or indentations in the mixture. Crack one egg into each well, keeping the yolks intact.
7
Cover the skillet with a lid or aluminum foil and cook over medium heat until the egg whites are set but the yolks remain slightly runny, about 3-4 minutes.
4 minutes
8
Garnish the pyttipanna with chopped parsley. Serve directly from the skillet or transfer to a serving plate.
9
Serve with pickled cucumber, pickled beets, grated horseradish, and sauce on the side for each diner to customize their plate.