Lunch · 35 min · scandinavian

Pytt i Panna

If you like potatoes, you’ll love this Scandinavian lunch — 35 minutes from craving to table. It is weeknight cooking that still hits your targets — 28 grams of protein per serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Potatoes
• 12 oz Leftover beef
• 1 Onion
• 3 tbsp Butter
• 4 Eggs
• 1 cup Pickled beets
• 2 tbsp Parsley

Steps

1. Dice everything — potatoes, beef, onion — into even cubes; uniformity is the soul of pytt i panna.
2. Crisp the potatoes in butter 12 minutes, then add the onion and beef to brown together.
3. Press the hash down and let it sit undisturbed for a proper crust before the final toss.
4. Top each portion with a fried egg and serve with pickled beets on the side; leftovers never tasted this intentional.
5. A fried egg with a runny yolk on top turns leftovers into a legitimate dinner — the yolk is the sauce.

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