Swedish hash

Ingredients for 4 servings:

• 6 potatoes
• 3 m.-sized onion(s)
• 250 g cooked ham
• 80 g wild mushrooms, frozen or fresh
• 4 eggs
• 5 tbsp oil
• 50 g butter
• salt and pepper
• 20 g parsley, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Recipe from a Swedish friend

Peel and dice the potatoes, peel and finely chop the onions, defrost the frozen mushrooms and roughly chop them, and cut the ham into cubes the size of the diced potatoes. Heat oil and butter in a pan and fry the diced potatoes over low heat for 16-18 minutes, turning frequently, until golden brown. Then remove and season with salt. Sauté the chopped onions in the same fat until translucent. Add the chopped mushrooms and fry for 5 minutes, then add the diced ham. Continue frying, turning frequently. Return the diced potatoes to the pan with the chopped parsley, stir, and season with salt and pepper. In a second pan, fry the fried eggs and season with salt and pepper. Arrange on 4 plates, placing a fried egg in the center of each plate. The traditional way of serving the dish is to top each portion of hash with a raw egg yolk instead of a fried egg, which is then mixed in at the table. Beetroot and pickled cucumbers are often eaten with it.