Ever find yourself staring at the leftovers piled high in your fridge after a Christmas get-together? Well, don’t worry, we are here to help you avoid food waste!
Instead of shoving everything into the freezer before you drive off to the beach, why not try to clear your fridge as much as possible and bring the food with you to the bach in a chilly bin? Leftovers are so good for making quick picnic lunches, or something light and easy for dinner.
In Sweden, we have a dish called pytt i panna – a beef and potato hash. It’s a very versatile recipe, so you can substitute the beef with other types of meats.
For the beetroot:
1 tbsp white wine vinegar;
For the pytt:
2 tbsp rice bran oil;
800g potatoes, diced;
2 carrots, diced;
1 brown onion, diced;
300g leftover meat, diced;
For the eggs:
Rice bran oil for frying;
Salt and pepper to taste;
Heat the oven to 200°C.
Peel and slice the beetroot. Bring a small pot of water
to a rolling boil and add the beetroot slices and vinegar. Simmer, partially covered, for 25-30 minutes, then remove from the heat and drain. Set aside until serving.
While the beetroot is cooking,
start preparing the rest of the meal. Scrub and dice potatoes and carrot into ½-1 cm pieces. Bring a large pot with water to the boil. Add the potatoes and carrots to the boiling water and parboil for 5-6 minutes. Meanwhile dice the beef and onion into ½ – 1 cm cubes. Drain the potatoes and carrots and place back over a low heat to steam out excess moisture.
Place beef, carrots, potatoes and onion
in a large oven tray, drizzle with the oil and bake for 20-25 minutes until the veges start to crisp up to a golden brown colour.
Towards the end of the baking time,
heat a frying pan over a medium-high heat with some oil and crack in the eggs. Fry how you like, sunny side up or easy over.
In Sweden this dish is traditionally served with a raw egg yolk cracked on top of the hot plate of food, so give this a go if you’re brave. However, it’s now more common to serve with a fried egg on top, which is how I prefer it!
mound the beef and potato hash onto a plate. Top with egg and serve beetroot on the side. Sprinkle with sea salt and freshly cracked pepper at the table.