Pytt i panna

Ingredients

• 600 g Potatoes
• 3 tbsp Rapeseed oil
• 250 g Beetroot (2 beetroot; pre-cooked and vacuum-packed)
• 1 Shallot
• Salt
• Pepper
• 0.5 bunch Parsley (10 g)
• 4 eggs

Instructions

1. 1.

   Peel, wash, and dice the potatoes into small cubes. Heat 2 tbsp of oil in a pan. Fry the potato cubes in the pan over medium heat, stirring occasionally, for 10–12 minutes. Dice the beetroot. Add it to the potatoes and fry for 5 minutes.

2. 2.

   Meanwhile, peel and dice the shallot. Add it to the pan and fry for 5 minutes. Season with salt and pepper. Wash, dry, and chop the parsley.

3. 3.

   Heat the remaining oil in a separate pan. Crack the eggs one by one, let them slide into the hot oil, and fry them as sunny-side up for 3–5 minutes over medium heat. Divide the potato pan onto 4 plates, sprinkle with parsley, place a sunny-side up egg on each, and season with pepper.