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Hash and eggs
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This is a delicious way to use up leftovers from a Sunday roast. What makes the dish Nordic is the essential addition of pickled, sliced beetroot and fried eggs, giving it a satisfying sharpness as well as an instant sauce from the runny yolk.
25g unsalted butter
2 tbsp olive oil, plus extra for the eggs
500g boiled whole potatoes (firm, not soft), skin removed, cut into 1cm pieces
1 large onion, roughly chopped
75g bacon lardons
300g cooked meat (such as roast pork or beef), cut into 1 cm pieces
50g kale, finely sliced, tough stalks discarded
½ x 25g pack flat leaf parsley, roughly chopped
Worcestershire sauce, to serve
pickled beetroot, sliced, to serve
pickled cucumber, sliced, to serve
1 .Preheat the oven to 140˚C, gas mark 1. Heat the butter and 1 tbsp oil in a deep frying pan, add the potatoes and fry over a medium-high heat, turning carefully, until golden and crisp; set aside. Add another 1 tbsp oil to the pan and cook the onion and bacon for about 5-7 minutes, until golden, then add the cooked meat to heat through. Stir in the kale and once slightly wilted, carefully fold in the potatoes again – you want them to keep their shape and not turn to mush. Season; add the chopped parsley, then transfer to the oven to keep warm while you cook the eggs.
2. Fry the eggs in a pan in a little more oil. Serve each portion topped with a fried egg and splash of Worcestershire sauce, with some sliced pickled beetroot and cucumber alongside.
This recipe by Bronte Aurell of London’s Scandinavian Kitchen first appeared in Waitrose Kitchen magazine, April 2015. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in April 2015.