Swedish Hash / Svensk Pytt i Panna

The recipe for a classic Swedish lunch dish
found on thespruce.com

For best results, try to dice the potatoes, onion, and leftover meat into uniform 1/4-inch pieces. The potatoes should be drained of any water and patted dry before cooking.

Flavourful Hash / Smakfull Pytt-i-Panne

A lunch recipe found in “Cooking for a Man”
published by Heublein in 1953

The third recipe from the fifties for the day, moving from breakfast to lunch now. This recipe can be baked in the oven or fried as patties and served as open-face sandwiches on toast.

Beef Rydberg / Biff Rydberg

A classic Swedish recipe found in “Det Gode Norske Kjøkken”
(The Good Norvegian Kitchen) utgitt av Gyldendal i 1981

Biff Rydberg is a Swedish distinguished and unmixed harsh. It is
said that the origin is at Hotell Rydberg at Gustav Adolfs
square in Stockholm.

And yes, If you are wondering how a classic Swedish dish ended
up in a book calles “The Good Norwegian Kitchen”,
well, so do I – Ted