Pytt i Panna and this weeks meals...so far

The kids loved the Curried Beef in Pastry.  It made 18 pieces using all the crust recipe but I did have some filling leftover.  I put some on crackers and it was really good.  

Needless to say there were no leftovers for me to freeze...That means on Tuesday the 17th, the day the Indoor Track Season opens, I'm free to go out or make something else for dinner!  I think I'll make something else...I'll keep you posted.

That night we had Dusted Pork Chops for dinner.  That was delicious!  I sprinkled some garlic salt on the chops before broiling them.  As I said before I just combine the dry herbs and spices from South American Chicken and Quinoa in a spice shaker and then shake the dust on the chops (or chicken) until they are well coated.  I then broil them for 6 minutes on a side. Yum.

Which brings me to today.  I made Pytt i Panna for our meal today.  I had a recipe that I've misplaced, but this one I found is very close to why my recipe was like.  It comes from Swedishfood.com.  I made a vegetarian version for my kids who need to keep kosher or halal or who are indeed vegetarian.  I also made a version loaded with smoked sausage.  That was devoured. I am left with a generous serving I can freeze for the 19th. When I serve that I will make some eggs and sourdough English muffins for me to go with.  DH will do well with some biscuits and maybe some gravy as well.

Here is the recipe:

Pytt i Panna
2 lbs. cooked potatoes, peeled
5 oz. bacon
5 oz. leftover meat or ham
5 oz. smoked sausage
2 onions, minced
1 T. oil
1 T. butter
1 t. fresh thyme, chopped (1/2 t. dried)
1 T fresh herbs, such as parsley, to garnish

Roughly dice the peeled potatoes bacon, meat, and sausage into 1/2" cubes.  Finely chop the onion.  Heat a large nonstick frying pan or wok on medium heat.  Add the oil and butter and when foaming, add the potatoes and onions and fry until golden brown, stirring occasionally.  Meanwhile, heat a separate pan and when hot, add the diced bacon.  When the fat starts to render, add the meat, smoked sausage and thyme.  Fry  until everything is golden brown, giving it an occasional stir and adjusting the heat if it looks like it may burn.  When the meat is cooked, add to the potatoes and mix thoroughly.  Taste and add seasoning.  It will probably need a good pinch of pepper, but may not require any salt as the bacon is fairly salty.  Keep warm while you fry the eggs.  To serve, garnish with fresh herbs and top with fried eggs.  Serves 4.

Going to Museum of Science tomorrow...long, fun day!