Pytippanna is a Swedish/Norwegian dish that uses leftover meat and potatoes. It is some sort of a hash of different types of meat and vegetables. Through the years, it evolved as a meal in itself and people started using the best ingredients. Nowadays, even frozen versions can be found in supermarkets in Sweden.
6 strips bacon
2 smoked or regular sausages, cooked
300g cooked brisket or other leftover cooked meat
80g salami, remove the skin
2 small onions, peeled
3 large carrots, quartered
1kg potatoes, scrubbed clean
A few sprigs of fresh rosemary and thyme, leaves picked
sea salt and freshly ground black pepper
Â¼ cup olive oil
1 tablespoon butter
For the dressing:
1 teaspoon good mustard
1 tablespoon good-quality cider vinegar
3 tablespoons extra virgin olive oil
A small handful of fresh chives, finely chopped
A small handful of fresh dill, roughly chopped
Cut the bacon into cubes. Do the same for the salami, meat carrots and potatoes. Make sure that you cut then in uniform sizes.
In a bowl, mix the mustard, vinegar, olive oil, chives and dill. Set aside.
In a pan, heat oil and fry the bacon until it is crisp; drain and set aside. In the same pan, fry the onions, carrots and potatoes for 10 minutes or until they are cooked. Add the meat and the salami and cook for another 10 minutes. Mix in the butter and stir occasionally to make sure it does not stick to the bottom of the pan.
Pour the dressing in the pan and make sure that all the ingredients are coated in it. Stir-fry for another 5 minutes. Add salt and pepper if needed.
Place in a hot plate and top with an egg before serving.
Photo Courtesy Of: kimtaro