Recipe Archives->Lamb->Pytt I Panna

Pytt i Panna.
Serves 4

5-6 medium potatoes, diced into 1/4-inch pieces (4 cups)
1 pound cooked beef or lamb, diced into 1/4-inch pieces (2 cups)
1/2 pound smoked or boiled ham, also diced as above
2 Tbls butter
2 Tbls oil
2 medium yellow onions, finely chopped (1 cup or more)
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 1/4 inch strips. Then cut the strips
into 1/4 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 butter and oil in a large heavy skillet over high heat. When
the foam subsides, add the potatoes. Lower heat to moderate and
dry for about 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 in it,
cook the onions until they are transparent, but not brown.  Add
the diced meats, raise the heat slightly, and fry with the onions
about 10 minutes. Shake the pan or turn them often so the meat
browns on all sides.

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

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

Printable version: pytt-i-panna.txt.