Pytt i Panna (Swedish meat & potato hash)
- 4 tablespoons olive oil
- 250 grams of good-quality cooked ham, torn into small pieces
- optional: 50 grams of salami, skin removed and chopped into small chunks
- 1 carrot, peeled and cut into 1cm chunks
- 300 grams of waxy potatoes, scrubbed clean and cut into 1cm chunks
- 2 sprigs of fresh thyme, leaves picked
- 1 sprig of fresh rosemary, leaves picked
- sea salt and freshly ground black pepper
- 1 small onion, peeled and finely chopped
- 2 large free-range eggs
- dill pickles or mini gherkins, finely chopped, to serve for the dressing
- 1 mixed bunch of fresh chives, dill and flat-leaf parsley, finely chopped
- 1 teaspoon Dijon mustard
- 1 tablespoon cider vinegar
- Make sure the stirrer attachment is in place in the pan, then set the temperature to 175°C. Once the pan has heated up, add 1 tablespoon of olive oil, the ham and salami, if using. Set the timer for 12 minutes, so the meat goes lovely and crispy.
- Meanwhile, in a bowl, toss the carrots and potatoes with 2 tablespoons of olive oil, the thyme and rosemary leaves, and a pinch of salt and pepper. When the time’s up, use a slotted spoon to remove the meat from the pan, then increase the temperature to 250°C. Add the carrot and potato and set the timer for 30 minutes. Add the onion and remaining oil to the pan and set the timer for 10 minutes. Put a saucepan of water on a high heat to come to the boil.
- When the time’s up, return the crispy meat to the pan, along with any resting juices, and set the timer for a final 10 minutes. Meanwhile, finely chop the herb leaves (reserving a few dill tips) and mix with the rest of the dressing ingredients in a small bowl or clean jam jar.
- When there’s about 5 minutes to go, add a pinch of salt to the boiling water. Crack one of the eggs into a cup and gently pour into the water, then repeat. Poach to your liking (anywhere from 2 to 4 minutes). To check if they’re done, carefully remove one with a slotted spoon and gently push it with a teaspoon. If it feels too soft (use your instincts), put it back and give the eggs a minute or two more to firm up.
- Drizzle the dressing over the hash then divide it between two plates, sprinkle over the pickles or mini gherkins and reserved dill then top each portion with a poached egg.