Pyttipanna

Pyttipanna (pytt i panne, pyttipannu) is a Scandanavian dish that essentially means small pieces in a pan. This is one of my favourite breakfast options from the Scandi inspired Baltzersen’s café in Harrogate. This being week four of the COVID-19 lockdown here in the UK I’m now recreating some of my favourite café and restaurant dishes at home and this is one that is really worth sharing. The basis of this is cubes of fried potato, you can add pretty much anything to that so it’s easily adaptable to your individual requirements.

At Baltzersen they fry the cubed potato with small pieces of beetroot and top with a fried (or in my case poached) egg. I really like this combo so I have taken it as my basis and gone from there. I’ve given this recipe to serve two but it will halve really easy if you are cooking for one or bulk up to feed a larger crowd.
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Ingredients:
2 medium potatoes, peeled or scrubbed and cubed (1cm cubes)
1 medium beetroot, peeled and cubed (1 cm cubes)
1 small onion or two shallots finely chopped
1 clove garlic, crushed
80g halloumi chopped into 1cm cubes
2 eggs
1 avocado, diced
Handful of spinach, salad leaves or chard
Tomato ketchup or chutney to serve
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Method:

• Boil the potatoes and beetroot until softened and cooked through (so that a sharp knife can pierce easily). You can do this stage the night before and chill in the fridge. I tend to cook the beetroot separately to the potatoes to avoid pink potatoes but that one is your call!
• Gently fry the potato and onion in butter or olive oil until soft and translucent.
• Add potato and beetroot and fry for further 6-8 minutes until the edges are starting to look crispy and golden.
• Fry or poach the eggs if using.
• Whilst the eggs are cooking add the halloumi to the pan and continue to fry. If using spinach or chard you can shred this and add it to the pan about two minutes before your eggs have finished cooking so that it is wilted and warmed through.
• Split the potato mix between two pasta bowls. Top each with the avocado and then the egg.

Add salad leaves and ketchup or chutney to the side and serve.
Variations:
This can be made vegan by switching the halloumi for smoked tofu and omitting the egg. This would still be a substantial and satisfying brunch or supper dish.
For meat eaters you can add pancetta/lardons to the dish.
Not a fan of beetroot? You could get some sweetness from cubed carrot.