Pyttipanna

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gott

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Pyttipanna

Regisserad av: Santiagoförklaras av: Nicolas översatt av: Google traductor

About the dish

Behind such a sing-song name there is a wonderful dish to be used, since although the original recipe is made with beef, it is perfectly suitable for making it with leftover meat such as chicken, pork, or as it is the case, sausages. An inexpensive and fairly easy to make dish that is topped with a fried egg. You have to see what nourishes and comforts a good potato ... and how well the damn egg marries.

Ingredients

- Eight fresh sausages- eight Viennese sausages- six large potatoes- a white onion- a red onion- olive oil- four free range eggs

1st step

We cook the potatoes in salted water for about 30 minutes, well in advance so that when preparing the dish they are very cold and compact, so it will be easier to cut them into cubes. The time is approximate and depends on the quality of the potato and the fire, so I recommend prodding with a skewer to check that they are done. We reserve and let cool completely.

2nd step

We prepare the fresh sausages by removing the skin, and forming small meat balls. We cut the Viennese sausages into slices and set aside. We peel the potatoes and dice them. We do the same with the onions. We prepare two pans with a splash of olive oil in each one. In one we will sauté the onion over high heat, and after a few minutes add the potato cubes. In the other, we will first sauté the fresh sausage balls and when it is cooked we add the chopped Viennese sausages.

3rd step

When the sausages are golden brown, we put them in the pan next to the potatoes, sauté everything together and season with salt and pepper. We fry the eggs. We plate and cover the pittypanna with the fried egg. We salt the egg; a little fleur de sel will go wonderfully on the bud.

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¡Tack !