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1. The ingredients in "Pytt i Panna", unlike those in most hashes, are cooked separately to retain their individual character. To present this dish in its most attractive and traditional form, it is essential that the potatoes and meat be diced into small pieces as neatly and uniformly as possible.
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2. Peel the potatoes and cut them in half lengthwise. Place them flat side down and cut them lengthwise into ¼-inch strips. Then cut these strips crosswise into ¼-inch strips.
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3. Drop the resulting dice into cold water to prevent them from discoloring. When ready to use, drain them in a colander, spread them out in a single layer on paper towels, and pat them thoroughly dry with more towels. Similarly cut the meats into ¼-inch dice.
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4. Melt the butter and oil in a heavy 10- to 12-inch skillet over high heat. When the foam subsides, add the potatoes. Lower the heat to moderate and fry the potatoes for about 15 to 20 minutes, turning them about in the pan with a spoon until they are crisp and golden.
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5. Remove them from the pan and set them aside to drain on a double thickness of paper towels. Add a little more butter and oil to the pan if necessary, and in it, cook the onions until they are soft and transparent but not brown.
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6. Add the diced meats, raise the heat slightly, and fry with the onions about another 10 minutes. Shake the pan often so that the meat cubes brown lightly on all sides.
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7. Stir the fried potatoes into the meat and onions and cook briefly to heat the potatoes thoroughly. Then sprinkle the hash with parsley. Add salt and freshly ground black pepper to taste.
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8. Arrange individual servings of the hash on warm plates. Make a depression in each serving with the back of a large spoon and top with a fried egg.
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9. Or you may wish to serve the hash in the traditional Swedish way: to do this, place a raw egg yolk in half of an eggshell and nestle the eggshell into each serving. The diners themselves mix the raw yolk into the hot hash.
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