Pyttipanna

Ingredients

• Potato 30 oz
• Shashlik 5 oz
• Smoked Chicken 5 oz
• Onion 1 head
• Chicken Egg 4 pieces
• Parsley 4 sprigs
• Beetroot 3 pieces
• Vinegar essence 5 fl oz
• Sugar 2 spoons
• Water 5 fl oz
• Butter 0 oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Boil unpeeled beets until tender, then let them cool and peel. Slice them into rounds about 5 mm thick.

Step 2

Dissolve the sugar and a teaspoon of salt in the mixture of vinegar and water. Pour the marinade over the beets and let it steep for 2 hours.

Step 3

Peel the potatoes and blanch them in salted boiling water for 5 minutes. Drain the water and let the potatoes cool.

Step 4

Cut the meat, onion, and cooled potatoes into 1 cm cubes.

Step 5

In a skillet, heat a tablespoon of butter, sauté the onion until translucent, then add the meat and cook for 3-4 minutes. Next, add the potatoes, another tablespoon of butter, and sauté until golden brown.

Step 6

Chop the parsley and sprinkle it over the finished dish. Remove from heat.

Step 7

In a separate skillet, fry the eggs. Place the potato pancakes on plates, top each with one egg, and serve alongside pickled beets.