Classic Pytt i Panne
Contains statutory allergens: Milk / dairy, Eggs
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Ingredients (10)
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Instructions (6)
Peel the potatoes and cut them into small uniform cubes. Dice the sausages, bacon, and onion into similar small sizes.
Melt half the butter in a large skillet over medium heat. Add the diced potatoes and fry for about 12 to 15 minutes, tossing regularly until golden and cooked through. Transfer to a bowl.
In the same skillet, cook the bacon and sausage cubes until crisp. Add the chopped onion and fry for another 3 to 4 minutes until the onion is translucent and fragrant.
Return the fried potatoes to the skillet with the meats and onions. Season with salt and black pepper, stirring well over medium heat for 2 minutes to combine flavors.
In a separate frying pan, melt the rest of the butter and fry the eggs sunny-side up until the whites are set and the yolks remain runny.
Divide the hot pytt i panne among serving plates. Top each portion with a fried egg, sprinkle with finely chopped chives, and serve with pickled beetroot.
