Swedish Pytt i Panna with Fried Egg

Method

1. 1

   Boil the diced potatoes in salted water for 8 minutes until just tender, then drain well and let them steam dry for a minute.

2. 2

   Melt the butter in a frying pan and fry the diced potato for 6–8 minutes until golden and crisp, stirring occasionally.

3. 3

   Add the onion and diced ham and cook for a further 5 minutes until the onion is soft and everything is heated through and lightly crisp.

4. 4

   In a separate small pan, fry the egg to your liking.

5. 5

   Pile the hash onto a plate and top with the fried egg.

6. 6

   Serve with the pickled beetroot and a scatter of chives.