Swedish Hash
5 to 6 medium potatoes, neatly diced
into 1/4 inch (5 mm) pieces (about 4 cups, 1 L)
1 lb (500 g) roast or boiled beef, neatly diced
into 1/4 inch (5 mm) pieces (about 2 cups, 500 ml)
1/2 lb (250 g) smoked or boiled ham, neatly diced
into 1/4 inch (5 mm) pieces (about 1 cups, 250 ml)
2 Tbs (30 ml) butter
2 Tbs (30 ml) vegetable oil
2 cups (500 ml) finely chopped onions
Salt and freshly ground black pepper to taste
2 Tbs finely chopped parsley
4 to 6 fried eggs
Melt the butter and oil in a large, heavy skillet and cook the diced
potatoes over moderate to high heat for 15 to 20 minutes, stirring
frequently, until they are crisp and golden. Remove from the pan and
drain on paper towels. Add the onions, along with a little more
butter or oil if necessary, and cook until they are soft and
transparent but not brown. Add the diced meats and cook for about 10
minutes, stirring frequently, until the meat cubes are lightly browned
on all sides. Stir the potatoes into the meat mixture and cook
briefly until the potatoes are hot. Add the salt and pepper and
sprinkle with the parsley. Place individual servings on warm plates
and top with a fried egg. Serves 4 to 6.