Monday, February 20, 2012

Denmark: Biksemad / Iceland: Biximatur / Sweden: Pytt i Panna (Scandinavian Leftover Hash)

   
Ingredients (3-4 servings):
1-3 tsp butter
1 onion, chopped
2-3 cooked potatoes, peeled and diced
salt
250-300 g leftover meat (lamb, beef, veal, pork, poultry), diced
pepper
3-4 eggs

Melt butter over medium heat. Add onion and cook until translucent. Add potatoes, season with salt, and fry until golden brown, about 8-10 minutes, stirring often. Add meat and heat through. Season to taste with salt and pepper. Fry eggs in a little oil or butter. Serve hash topped with eggs. Serve with a side salad (e.g. Swedish Tomato Salad) or pickled red beets, dill gherkins, and mustard if desired.

(adapted from:  "Dänisch kochen" by Charlotte Noer
                          Jo's Icelandic Recipes
                         "La Cuisine Scandinave" by Bernard Moulart and Philippe Jacquemin
                         "Recipes: The Cooking of Scandinavia" from Time Life's "Foods of the World" series
                         "Scandinavian Cooking" by Sonia Maxwell
                         "Swedish Cooking" by Sylvia Winnewisser
                         "Scandinavian Cooking" by Gunnevi Bonekamp)



I didn't have any leftover meat, so I made my own with two lamb chops that I happened to have in the freezer:

Simple Braised Lamb Chops

Ingredients:
2 lamb shoulder chops
oil (spray)
garlic salt
pepper
1/2 med onion, chopped
250 ml low sodium chicken broth
1/2 tsp dried thyme
1 tsp dried parsley
1 bay leaf
salt
pepper

Season lamb with garlic salt and pepper. Heat a little oil over medium-high heat. Add meat and brown on both sides, remove from pan. Reduce heat to medium, add onion, and cook until translucent. Add broth, herbs, bay leaf, salt & pepper to taste. Bring to a boil, add meat, and simmer until the meat is soft, about 1 1/2 - 2 hours. Turn meat over occasionally. Let cool. Remove from broth and dice.

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