Shared recipe · Nordic
Swedish chicken and potato hash with baked eggs
Serves 4 · 70 min cook
A Swedish-style potato hash of quickly seared chicken, garlic-dill sauerkraut and mustard, finished with eggs baked in the pan until just set.
Ingredients
Protein
- 600 gChicken breast fillets
- 4large eggs
Sauce
- 1 tbspDijon mustard
Veg
- 200 gVadasz Garlic & Dill Sauerkraut
- 2garlic
- 2onions
Spices
- 1 tspblack pepper
- 1.5 tspsea salt
Starch
- 1000 gfloury potatoes
Dairy
- 40 gunsalted butter
To serve
- 20 gdill
Method
- 1Cut the chicken breast fillets into 2 cm pieces, toss with 1 tsp of the sea salt and half the black pepper, and leave for 15 minutes.
- 2Peel the floury potatoes and cut them into 1.5 cm dice. Boil in well-salted water for 8 minutes until just tender, then drain and steam dry.
- 3Heat the cast-iron skillet over medium-high heat with 20 g of the unsalted butter. Fry the chicken for 4–5 minutes, turning, until just cooked and no longer pink in the middle, then tip it onto a plate.
- 4Add the other 20 g of unsalted butter. Fry the onions, sliced, and the garlic, finely chopped, for 3 minutes, then add the potatoes and fry for 12–15 minutes until deep golden, stirring only now and then.
- 5Squeeze 150 g of the Vadasz Garlic & Dill Sauerkraut dry and stir it through with the Dijon mustard and the chicken. Taste and add the remaining sea salt and black pepper.
- 6Make four hollows in the hash. Crack in the large eggs, season the whites lightly, and bake at 200°C for 8–10 minutes until the whites are just set and the yolks are still soft.
- 7Scatter over the dill, chopped, and the remaining 50 g of Vadasz Garlic & Dill Sauerkraut. Serve straight from the skillet.