Total Calories: 420
To retain the separate flavors and character of this hash, it is necessary to cut the meat and potatoes into uniform 1/4 -inch cubes. Place the potatoes in cold water to prevent discoloration drain and dry well on paper towels before cooking.
In a large heavy skillet over medium-high heat sauté onion in butter or margarine and oil until limp. Remove to a bowl cover and keep warm. Add potatoes and turn to coat with oil. Cook over medium heat, turning as needed, for 15 to 20 minutes or until crisp and golden. Remove from skillet and drain on paper towels.
Add meats to skillet and cook over medium-high heat for 10 minutes stir occasionally. Return vegetables to skillet and heat through.
Sprinkle with parsley and salt and pepper to taste. Cover and keepwarm.
Prepare eggs. With the back of a spoon make six to eight depressions in hash and place an egg or egg yolk in each. Serve immediately.
* The traditional Swedish hash uses beef and ham. However, if you do not have ham, use all beef and substitute 2 tablespoons of bacon drippings for the vegetable oil.
This Swedish Hash recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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