Pytt i Panna

Name: Pytt i Panna
Ingredients: 4 tablespoons (1/2 stick) butter or extra virgin olive oil; 2 cups cooked or raw beef, cut into 1/2-inch cubes; Salt and black pepper to taste; 2 cups boiled potatoes (2 or 3 potatoes) in 1/2-inch cubes; 1 cup diced onion; 4 eggs

6 ingredients

9 steps

Ingredients

4 tablespoons (1/2 stick) butter or extra virgin olive oil
2 cups cooked or raw beef, cut into 1/2-inch cubes
Salt and black pepper to taste
2 cups boiled potatoes (2 or 3 potatoes) in 1/2-inch cubes
1 cup diced onion
4 eggs

Directions

1

Put 1 tablespoon of the butter in a large skillet, preferably nonstick, over medium-high heat.
2

When its foam begins to subside, add the beef and cook, shaking the pan occasionally, until brown and crisp all over, about 10 minutes, sprinkling the meat with salt and pepper as it cooks.
3

Transfer to a bowl.
4

Put another 2 tablespoons of butter in the pan and cook the potatoes as you did the meat, until brown and crisp, also about 10 minutes.
5

Remove and add to the meat.
6

Repeat with 1 more tablespoon of butter and the onion, cooking until it is browned on the edges.
7

Return the meat and potatoes to the pan and cook, stirring occasionally, until all ingredients are hot, brown, and crisp.
8

Taste and adjust the seasoning.
9

Put portions of the hash on 4 plates; make a small well in the top of each portion and break a raw egg into it; diners will stir the egg into the hash before eating.