Scandinavian fry-up or pytt i panne is leftover food eaten in Norway along with Denmark, Sweden and Finland.
The dish is quite similarly prepared but the Danes, as they do with another dish the countries have in common, rice cream, chooses a more flamboyant direction. They serve their leftovers with French refinement, sauce béarnaise.
A more relaxed way is to serve the fry-up with fried eggs and pickled cucumbers or beets. Apart from that you need a few potatoes, carrots, onion and some left-over meat, to form the basis. Add to that whatever you may have in your fridge such as brussels sprouts or mushrooms and a splash of HP-sauce. Fry for a good half an hour, at least, until the vegetables are soft but start to crispen up on the outside.
Scandinavian fry-up (makes 2)
4 big potatoes (raw or boiled)
salt and pepper
2 tbsp HP-sauce
a handful flat-leaf parsley
pickled cucumbers or beets
1. Peel the onion and finely chop. Fry gently for 5 minutes in a wide frying pan.
2. Peel the carrots and potatoes and cut in cubes. Fry for 20 minutes while stir once in a while. If you use leftover potatoes, wait until the sausages.
3. Now add the sausages, also cut in cubes, for at 15 minutes.
4. Season with salt and pepper and add a splash of HP-sauce and finely chopped parsley.
5. Serve with fried eggs, pickled vegetables and crusty bread.