After wanting to make something Scandinavian (that wasn’t fish or meatballs) I started doing some research and found the Swedish dish called Pyttipanna or ‘bits in a pan’. Perfect. Essentially it’s a hash – how Swedes would use up their leftover meat and potatoes, but I wanted to elevate this from a leftover supper into a Posh Dish.
To do this you’ll need:
- 1.5 Chicken breasts
- a handful of wild mushrooms – I used some Chanterelles
- 3 large-ish new potatoes (or 1 large potato)
- a packet of lardons
- a handful of dill
- a handful of parsley
- 1 medium onion
- 2 eggs
- some pickled beetroot
Earlier in the day I poached the chicken in a liquor of boiling water, a spoonful of mustard – I used dijon – a small glass of Vermouth, some leftover mushroom stalks, a good crack of black pepper and 1tbs of dried thyme and a few stalks of fresh thyme. Poach until the juices of the chicken run clear. Separate the breasts from the liquid and set aside. With the liquor I simply strained and filtered it, then when cool put it in the freezer – it would be a shame to throw it out when I could use it as a base of a great stock. Waste not want not as they say…
Whilst the chicken is poaching, there’s time to deal with the potatoes. Peel and chop into small cubes. The smaller the better, this step really tested my patience – but you’ll have to deal with it as nearly everything needs to be chopped in this dish, however the result is amazing, so bear with it. Par-boil the potatoes in salted water, strain and set aside.
Once the chicken is cool, you’ll need to do the same and shop into small pieces.
Now you’re ready to make the dish.
Fry the lardons in a shallow pan. I used my Descoware shallow casserole, a mid-century heirloom and one of my favourite pans in the kitchen. Very versatile. Once they have browned a bit and let out their delicious smokey oil add in a finely diced onion. Cook until translucent. Once this is done, you can chop the mushrooms up, yes, you guessed, finely.
Next, add the potatoes and sauté . Add the mushrooms along with some chopped fresh dill and parsley, a splash of cider vinegar and a knob of butter. Finally add the chicken and season. Add to your plate or bowl, I used some IKEA STOCKHOLM deep bowls, for that sophisticated edge. Nearly done, I promise.
Place some chef’s rings in a frying pan with a drop of oil. If you’re thinking ‘where on earth do you get chef’s rings’ well eBay is probably worth a try but I got mine from TIGER, in Swansea – weirdly marketed as ‘cheesecake rings’ – a bargain at £3 for 4 and a press. Heat and fry two eggs. Once fried, top the hash with the eggs and some slices of pickled beetroot (an extra frond of dill won’t hurt 😉 ). I used my own homemade caraway pickled beetroot, that I’d made the week before. We served ours with some crusty baguette and a nice glass of red wine.
Now, break the yolk so it makes a rich sauce and consume!