European
Sweden - Vegetarian
Vegetarisk Pyttipanna
Chef's Menu Description
Crispy Swedish root vegetable hash: finely diced potatoes, carrots, parsnips, celeriac, and red onions fried in butter until golden and caramelized, topped with a fried egg and pickled beetroot.
Ingredients
- • 400g firm potatoes, finely diced into 5mm cubes
- • 200g carrots, diced into 5mm cubes
- • 200g parsnip or celeriac, diced into 5mm cubes
- • 1 large yellow onion, finely diced
- • 40g butter and 2 tbsp rapeseed oil
- • 1 tsp sea salt and freshly cracked black pepper
- • For serving: 4 fried eggs (sunny-side-up) and sliced pickled beetroots (inlagda rödbetor)
Preparation Steps
1
Phase 1
Dice potatoes, root vegetables, and onions into uniform 5mm cubes so they cook evenly together.
2
Phase 2
Melt butter and oil in a wide cast-iron skillet over medium-high heat. Add potatoes and root vegetables, frying undisturbed for 4 minutes to develop a crust.
3
Phase 3
Toss and stir in diced onions. Continue frying for 10-12 minutes until vegetables are golden brown, caramelized, and tender.
4
Phase 4
Season with salt and black pepper. Plate hot pyttipanna topped with a runny fried egg and pickled beetroot slices.