1/4 white onion, roughly chopped
dried rosemary
1 cup diced bacon
3-4 medium potatoes, pre-boiled and diced
1 tsp paprika powder
1 large organic egg
Put a knob of butter and a little vegetable oil in a large frying pan. Add the chopped onion and rosemary and fry for a couple of minutes till soft.
Add the bacon and fry until cooked. Add the diced potato, paprika powder, salt & pepper. Fry everything until the potato is soft and bacon slightly crispy.
In a separate pan, fry the egg “sunny side up.” Place the egg on top of the pytt i panna, and sprinkle with chopped chives.
At Cooper & Wolf they serve the dish with pickled betroot and homemade pressed pickled cucumber.
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