Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Wok eggs, fried rice and hot Dry Noodles.
Inspired by Swedish pyttipanna, or hash made with leftover meat and potatoes, we devised this one-skillet meal loaded with earthiness from root vegetables, savoriness from smoked trout and freshness from tender green herbs. To jump-start the cooking process, we microwave diced potatoes until tender, then they join onion and celery root that have been lightly browned in butter. Another 10 minutes gets the potatoes nicely browned, then fiery horseradish and flaked smoked trout are folded in. Serve the hash topped with a fried or poached runny-yolked egg, or offer some lingonberry preserves alongside.
pound red potatoes, unpeeled, cut into ½-inch cubes
Kosher salt and ground black pepper
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT