swedish meat and potato hashrating:
This is a great way of using up leftover bits of meat and potatoes. It's a traditional Swedish dish known as "Pytt i panna", which literally means, "A little something in the pan".
Dice (about 1cm square) more or less equal quantities of potatoes (raw or leftover boiled ones), onion, and cold meats. The meats can be anything from roast beef, lamb or pork, to bits of ham, or a combination thereof. The only thing that doesn't work very well is poultry or bacon, and the only thing it must include is sausages. I've used everything from bratwurst and hot-dogs to Waitrose pork and leek, and a combination also works well.
Melt a lump of butter in a large frying pan and if you're using raw spuds, add them first. If not, start with the onions. Saute them gently, then add the spuds and the meat and sausages. Season with a *little* salt and *lots* of freshky ground black pepper. And I mean *lots*.
Stir all the ingedients around until the potatoes and onions are slightly browned and the meat/sausage is reheated/cooked.
Serve with a fried egg on top and sliced pickled beetroot (yes, really - they're the traditional accompaniments!)
Original Scandinavian comfort food and a great way of making a little bit of meat go a long way.