I do like the Hairy Bikers so when I saw some of their recipes from the Northern Exposure series listed on the BBC Food website, I went for a quick browse. As soon as I saw this Swedish recipe for Pytt i Pana, which means "little bits from the fridge", I knew it would be perfect for The Madhouse. It's basically a fry-up and is a great way of using up the leftovers after a Sunday roast. Move along if you're doing Veganuary though - it's definitely a meat-lovers' kinda dish !
Here's our version using up what was in the fridge - some baked and roast potatoes, carrots, parsnips and a small piece of pork - but click through to the original recipe above too and you'll get to see Si and Dave cooking it up in a video using reindeer meat and Swedish cured meats.
Pytt i Pana
200g bacon lardons
4 smoked sausages (I used saucisses de Toulouse)
leftover cooked meat and vegetables, including potatoes (you definitely need potatoes so boil some up specially if necessary)
Fry up the bacon until it releases its fat.
Add the onions and sliced sausage, then the cooked meat, potatoes and vegetables. Don't stir too much because you want it all to go a bit brown and crispy on the bottom before you move it about in the pan.
Add mushrooms towards the end of cooking time. The Hairy Bikers mention adding pickled beetroot and raw egg yolks in their video recipe but I didn't bother because I had some Golden Syrup Sweet Chilli Tomatoes to serve with it (another recipe I'll be sharing on the blog this week).
This is a real winter warmer - definitely not low calorie or low fat but big on taste so everyone wanted seconds !
*** Don't miss my country-by-country globecooking recipe index ! If you want more Swedish delicacies, how about Baked Cranberry Meatballs or Hasselback Potatoes ?
Linking up to #KitchenClearout as this is the ultimate way of using up the leftovers after the Sunday roast !