Swedish-style hash

Name: Swedish-style hash
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 77 g pack smoked pancetta; 1 small onion, roughly chopped; 150 g leftover roast potatoes; 150 g leftover roast root veg (such as parsnips, celeriac, carrot); 3 tbsp olive oil; 80 g mushrooms (such as chestnut, button or cup), roughly chopped; 80 g leafy greens (such as cavolo nero, kale, spring greens, spinach), sliced; 1 tsp English mustard; ½ tbsp cider vinegar; 15 g soft herbs (such as dill, chives or parsley), roughly chopped; 200 g leftover roast meat (such as gammon, beef or chicken), cut into 1cm cubes; 2 tbsp pickle, to serve (optional); 2 tbsp cranberry sauce, to serve (optional)

A satisfying supper inspired by the traditional Swedish dish pytt I panna, which translates as ‘small pieces in a pan’. A poached egg on top is a good addition.

0 out of 5 stars(0) Rate this recipe

Serves2
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

77g pack smoked pancetta
1 small onion, roughly chopped
150g leftover roast potatoes
150g leftover roast root veg (such as parsnips, celeriac, carrot)
3 tbsp olive oil
80g mushrooms (such as chestnut, button or cup), roughly chopped
80g leafy greens (such as cavolo nero, kale, spring greens, spinach), sliced
1 tsp English mustard
½ tbsp cider vinegar
15g soft herbs (such as dill, chives or parsley), roughly chopped
200g leftover roast meat (such as gammon, beef or chicken), cut into 1cm cubes
2 tbsp pickle, to serve (optional)
2 tbsp cranberry sauce, to serve (optional)

Put the pancetta in a large, cold frying pan or shallow flameproof casserole dish set over a medium heat. Fry, stirring occasionally, for about 5 minutes, until the fat has rendered and the pancetta is golden and crispy. Transfer to a bowl, keeping as much fat as you can in the pan.
Add the onion to the fat with a pinch of salt; fry for about 5 minutes until starting to soften. Meanwhile, cut the potatoes and root vegetables into 1cm cubes, then tip into the pan and fry for 5 minutes, or until starting to brown. Drizzle with 1 tbsp oil and mix in the mushrooms, stirring to coat everything well. Turn the heat up to medium-high and cook for a further 5 minutes until the mushrooms have softened and the vegetables are crisp around the edges. Stir through the greens and cook for a final 2-3 minutes until wilted.
Meanwhile, in a small bowl, whisk together the mustard, vinegar, herbs and remaining 2 tbsp oil; season. Return the pancetta to the pan with the veg and add the roast meat; cook until piping hot throughout. Take off the heat, add the dressing and stir until combined. Serve with the pickle and cranberry sauce, if liked.

Typical values per serving when made using specific products in recipe