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At its core, pytt-i-panne (Norwegian Hash) is a leftover dish consisting of potatoes, onions, and various meats. It’s common across the Nordic region, with each country adding its own twists, and can be as simple or as elegant as you want. It’s a quick and convenient meal, especially when you need to unpack a few ingredients from the refrigerator.
While I share the classic recipe in my first cookbook, with everything cooked together in a skillet, here I wanted to take this all-in-one dish and have a little fun revisioning it. Fried potato cakes (latkes) with onions replace diced potatoes and grilled sausages cook alongside rather than mixed in.
Once the potato cakes are crispy and golden to perfection, they’re topped with eggs over easy, a dollop of sour cream, pickled red beets for a welcome touch of acidity, fried bacon pieces, and fresh chives. Each bite is a mouthful of flavors and balanced textures – a grilled feast that brings something a little different than the usual pytt-i-panne. It’s also a great excuse to get outdoors and start grilling, no matter what time of year and what time of day.
Feel free to add various vegetables, sausages/meats, or whatever else you might have or wish to have to make this dish your own. A side of pickles would be welcome too!
Røsti Pytt-i-Panne “Norwegian Hash” on the Grill
Makes about 12 potato cakes
For the potato latkes:
- 1 ½ pounds (700 g.) starchy potatoes, washed and grated
- 1 small onion, grated
- 1 large egg
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- Pinch of black pepper
- Vegetable oil, for frying
- Sour cream
- Diced pickled beets
- Crispy bacon, diced
- Fresh chives, to garnish
*For this recipe, I used my Weber SmokeFire grill.
Place a grill pan on top of the grill plate. Preheat the grill to 220ºC.
In a large bowl, combine the grated potatoes, grated onion, egg, flour, salt and pepper.
When the grill is ready, add enough oil to the pan to thinly coat the bottom. Take a large spoonful of the potato mixture, place it on the pan, and press down to flatten it. Repeat until the pan is full but not overcrowded, about 4 to 5 at a time. Cook the potato latkes for 5 minutes or until golden brown on the bottom, then flip over and cook the other side for 5 minutes or until golden brown and crispy on the edges. Transfer to a plate lined with paper towels and cover with foil to keep warm. Continue cooking the remaining potato latkes, adding more oil if necessary.
While the potato latkes are cooking, add the sausages and grill until cooked through.
When the potato latkes are finished cooking, add a little more oil to the pan. Crack open the eggs over the pan and cook until the whites of the eggs are almost set, about 1 minute, then flip the eggs over and cook for 10 to 20 seconds longer, ensuring the yolk is still runny. Alternatively, cook the eggs as desired.
To serve, place two potato latkes on a plate. Top with an egg, a dollop of sour cream, pickled beets, crispy bacon, fresh chives, and a sausage on the side.