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.
What You’ll Need
6 slices bacon
6 to 8 cooked potatoes,
peeled and diced into uniform pieces
1 medium onion, diced into uniform pieces (about 1 cup)
2 tbsp. butter
1 to 2 cups leftover meat (lamb, steak, ham, or pork),
diced into uniform pieces
5 to 6 eggs
How to Make It
 Finely dice bacon and fry over medium heat in a large fryingpan until crisp (cast iron works well for this). Remove cooked bacon from pan and drain off all but 4 tablespoons of bacon grease. Add diced potatoes to pan and stir-fry in bacon fat until browned and crisp; remove from pan.
 Melt butter in the fryingpan; add chopped onions and sauté just until shiny. Add diced meat and brown, about five minutes. Reduce heat to low; return bacon and potatoes to pan, mixing all ingredients together and heat until warm.
 In a separate fryingpan, fry the eggs “sunny-side up.” Transfer the hash to individual plates and add a fried egg on top of each serving.