Pytt i Panna

Peel and cut the Waxy Potatoes into roughly 1–2 cm (1/2 inch) cubes, rinse to remove excess starch, then parboil in salted water for 5–7 minutes until just tender; drain and let steam-dry while you prep the rest.

Dice the Yellow Onion and cut the Mixed Cooked Meats into bite-sized pieces so everything finishes cooking evenly.

Heat a large heavy skillet over medium-high heat and add a knob of Butter with a splash of Neutral Oil to raise the smoke point; when the fat is hot, spread the potatoes in a single layer and let them brown undisturbed for a few minutes, then toss or flip to brown on other sides, about 10–12 minutes total.

Push the potatoes to the side, add the onions and cook until soft and caramelized, then stir in the cooked meats and fry until everything is well browned and heated through.

Season the pan with a good pinch of Fine Salt and freshly ground Black Pepper, taste, and adjust seasoning.

Make a few wells in the hash, crack in the Large Eggs and reduce the heat to low; cover the skillet and cook until the whites are set but the yolks remain runny, or cook to your preferred doneness.

Serve the Pytt i Panna hot, topped with chopped Fresh Parsley and accompanied by slices of Pickled Beetroot for a bright, acidic counterpoint.