Recipe#12150

Title: Pytt I Panna

From: Michael Wenlock baldrick@ix.netcom.com 
 Newsgroups: rec.food.recipes 
 Subject: Pytt i Panna Recipe 
 Date: Mon, 3 Jul 1995 08:41:04 -0700 
 Message-ID: <199507031541.IAA22386@ix6.ix.netcom.com> 

This is a tried and true recipe for Pytt i Panna.
 PYTT I PANNA
 Serves 4
 5-6 medium potatoes, diced into 1/4-inch pieces (4 cups)
 1 pound cooked beef or lamb, diced into 1/4-inch pieces (2 cups)
 1/2 pound smoked or boiled ham, also diced as above
 2 Tbls butter
 2 Tbls oil
 2 medium yellow onions, finely chopped (1 cup or more)
 1 Tbls chopped fresh parsley
 salt and freshly ground pepper
 4 fried egges, or 4 raw egg yolks
 What makes this special is that the ingredients are cooked separately
 and THEN mixed. This hash is indeed special! To ensure this is
 traditionally presented, the meats and potatoes must be diced in the
 same size dice, and as small as possible.
 Peel the potatoes, cut them in half lenghtwise, then place them flat
 side down and cut into 1/4 inch strips. Then cut the strips into 1/4
 inch dice. Drop the diced potatoes into cold water so they won't
 discolor.
 When ready to use, drain potatoes in a colander and dry with
 dishtowels and/or paper towels. They must be DRY.
 Cut meats into same sized dice.
 Melt butter and oil in a large heavy skillet over high heat. When the
 foam subsides, add the potatoes. Lower heat to moderate and dry for
 about 15-20 minutes, until they are crisp and golden (you have to turn
 them a bit to get all sides done.)
 Remove them and drain on paper towels.
 Add a little more butter and oil to the pan if needed, and in it, cook
 the onions until they are transparent, but not brown.  Add the diced
 meats, raise the heat slightly, and fry with the onions about 10
 minutes. Shake the pan or turn them often so the meat browns on all
 sides.
 Put the potatoes back into the pan, with all the rest, and cook briefly
 to heat the potatoes thoroughly. Sprinkle with parsley, salt and pepper
 to taste.
 Serve on warm plates and make an indentation with the back of a wooden
 spoon on each. In it, place the fried egg, or even more traditionally,
 one raw egg yolk, which gets stirred into the hash by the recipient!
 Enjoy!!!
 Nancy W.