Pytt i Panna (Swedish Hash with Fried Egg and Beetroot)

• 650 g New potatoes, scrubbed
• 1 large Yellow onion
• 2 tbsp Rapeseed oil
• 40 g Unsalted butter
• 350 g Minced beef
• 1 ¼ tsp Fine sea salt
• 1 tsp Black pepper, freshly ground
• 250 g Beetroot, cooked
• 3 Egg
• 15 g Fresh parsley

1. Dice the potatoes into roughly 1 cm cubes and finely chop the onion. Dice the beetroot into small cubes and set aside. Roughly chop the parsley.
2. Heat 1 tbsp rapeseed oil and half the butter in a large frying pan over medium-high heat. Add the potatoes with 0.75 tsp of the salt and fry for 12 to 15 minutes, turning often, until golden and crisp in places. If the pan looks dry, add a splash more oil.
3. Push the potatoes to one side and add the remaining oil and butter. Add the onion and cook for 3 to 4 minutes until softened and starting to colour. Add the minced beef, break it up, and fry for 6 to 8 minutes until browned and any liquid has cooked off.
4. Stir everything together and fry for 2 to 3 minutes so the hash takes on more colour. Season with the remaining salt and most of the black pepper. Fold in the beetroot just to warm it through, about 1 minute.
5. Make three small wells in the hash and crack in the eggs. Reduce the heat to medium-low, cover, and cook for 4 to 6 minutes until the whites are set and the yolks are still runny, or cook longer if you prefer. Finish with the parsley and the remaining black pepper, and serve straight away.

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