Hash pan with broad beans

Hash pan with broad beans

By
From
The Green Kitchen
Serves
4
Photographer
Johanna Frenkel

Both Luise and I loved this dish as children. It’s called Biksemad in Denmark and Pytt i Panna in Sweden, but is made in exactly the same way – by chopping up whatever leftovers you have and frying them in a pan. Normally it is quite meat-heavy, with heaps of ham and sausages. Ours is more root-based. We use small summer potatoes, beetroots, parsnip and celeriac. Since some of the ingredients have different cooking times, the idea is to chop and throw in the pan as you go, starting with the potatoes and ending with the courgettes.

Ingredients

Quantity Ingredient
1 tablespoon extra virgin olive oil
1 brown onion, coarsely chopped
2 garlic cloves, coarsely chopped
450g small summer potatoes, cut into 1 cm cubes
3 beetroots, cut into 1 cm cubes
3 carrots, cut into 1 cm cubes
2 parsnips, cut into 1 cm cubes
1 celeriac, cut into 1 cm cubes
15 fresh broad beans, shelled and podded
1 courgette, cut into 2.5 cm cubes
a large handful fresh dill

Dressing

Quantity Ingredient
1 tablespoon mustard
2 tablespoons extra virgin olive oil
1 tablespoon honey or agave
1 tablespoon lemon juice

To serve

Quantity Ingredient
4 egg yolks, (optional)

Method

  1. Heat the olive oil in your largest frying pan on medium heat. Add the onion and garlic and sauté for about a minute. Add the potatoes and beetroot and fry for about 7 minutes before adding the carrots, parsnips and celeriac. Stir occasionally to make sure the roots don’t stick to the pan. Add a little more olive oil if needed. Fry for 5 minutes then add the broad beans, courgette and a few sprigs of dill. Fry for 5 more minutes, or until all the vegetables are tender.
  2. Make the dressing by shaking together the ingredients in a small screw-topped jar. Add the dressing to the pan if you like it creamy, otherwise just have it on the side. Traditionally, it’s served with an egg yolk on the top. Incorporate it on your plate while the dish still is warm.

Tip

  • You can use whatever you have in your fridge in this dish. We sometimes add spring onions, chickpeas, tofu, broccoli or sugarsnap peas.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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