Swedish hash with fried egg (Pytt i panna)

1. Peel the potatoes and cut them into 1 cm cubes; cut the beef, ham and onions into cubes of a similar size.

2. Fry the potatoes in half the oil in a large frying pan over medium heat, turning occasionally, for 15-20 minutes until tender and golden, then lift out.

3. In the remaining oil fry the beef over high heat for 4-5 minutes, add the onions and cook for another 5 minutes.

4. Add the ham and butter, return the potatoes and fry everything together for 3-4 minutes; season with salt and pepper.

5. Meanwhile, fry the eggs in another pan, leaving the yolks runny.

6. Divide the hash between plates, slide a fried egg onto each and serve with pickled beetroot.

Tip: Pytt i panna means "small pieces in the pan": a classic Swedish leftover dish, traditionally made with what remains of the Sunday roast and boiled potatoes. If you make it from cooked meat and potatoes, the frying time is halved. Keep the cubes the same size and don't stir too often, so they develop a nice golden crust.