Best Scandi Style Sausage Hash With Pickled Beetroot Recipes

Scandinavian Pickled Beets image

Provided by Chardonnay Queen

Time 12h10m

Yield 6

Number Of Ingredients 5

½ cup vinegar
½ cup water
½ cup sugar
salt and pepper to taste
1 (15 ounce) can sliced canned beets, drained

Steps:

Combine the vinegar, water, sugar, salt, and pepper in a saucepan; bring to a boil and cook until sugar dissolves.
Arrange the beets in a glass or ceramic bowl; pour the hot vinegar mixture over the beets. Cover and refrigerate for 12 hours. Drain and serve.

Nutrition Facts : Calories 85.9 calories, Carbohydrate 21.7 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.5 g, Sodium 100.7 mg, Sugar 20.9 g

Pytt I Panna - Swedish Fried Hash With Pickled Beetroot image

Provided by French Tart

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

600 g potatoes, peeled and cut into 1-inch cubes
2 ounces butter
1 tablespoon sunflower oil
2 onions, peeled and finely diced
2 tablespoons finely chopped parsley
salt
pepper
400 g cooked bacon or 400 g cooked sausage
4 eggs
pickled beet

Steps:

Heat up a large frying pan and melt the half the butter.
Add the diced potatoes and saute until the potatoes are golden brown and soft.
In another smaller frying pan, add the remaining butter and melt.
Add the diced onions and cook until golden brown and soft.
Add the fried onions to the fried potatoes, then add the parsley, mix gently but well - cover and keep warm.
Put the chopped meat into the onion pan and saute quickly and over a high heat.
Add the meat to the potatoes and onion mixture.
Heat up the sunflower oil and fry the eggs.
Serve the Pytta I Panna immediately with a fried egg on top of the potato, onion and meat mixture.
Accompany this dish with a bowl of pickled beetroot and rye bread.