Hawkshead Relish Pytt Y Panna

A swedish dish in origin, and like Lancashire Hotpot everyone seems to have their own version, we have been making this one at home for years and this is how we make and like it, but as with so many of our recipes you can add or change things to suit what ingredients you have and what you feel like, I sometimes will add some frozen peas for colour and as a vegetable for example. You can use almost any left over roast meat, Lamb, Beef or Pork, we find that the Lamb seems to work the best however.

Using some left over roast lamb from a sunday roast,

Lamb

Potatoes

Bacon

Onion

Butter

Parsley

Eggs

Oil

Simply cut the meat into cubes, bitesized, peel and dice the potatoes, if you haven't much meat then use more potatoes, these need to be par boiled in a little salted water and drained.

Add a little butter and oil to a heavy bottomed frying pan and cook the potatoes until they are crispy and golden all over, set aside on some kitchen paper.

If needed add a little more oil and add the onions to the pan and cook until soft and transparent, but not browned as they will go bitter, add in the bacon pieces or lardons and cook until crispy, add the meat to the pan and cook until the diced pieces ae heated through, add a few dashes of Hawkshead Relish, as much as you wish according to your taste, if you want more you can add more on the table when you serve the dish.

Add the potatoes back into the pan and stir gently ensuring that everyhting is heated through, just before serving add some chopped parsley and serve each portion with a freshly fried egg on the top.

Very quick to make and a great dish using up the left over sunday roast, but we have been known to cook a piece of lamb just to make this dish.