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Put in the Pan

By August 23, 2008

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As summer winds down, we generally use the last week or two before school begins to slip away on a family camping trip along the foggy coasts or in the often-rainy mountains of the Pacific Northwest. One Scandinavian recipe that lends itself particularly well to camp cooking in chilly conditions is Pytt i Panna - Swedish Hash. Traditionally made from uniformly diced leftovers such as cooked potatoes and meats like ham, beef, or lamb, the name translates roughly as "put in the pan." Few dishes are easier to prepare on a camp stove or over a campfire; by the time my husband and the kids have pitched the tent and inflated my air mattress, it's ready. Topped with a fried egg and served with a side of pickled beets, this tasty hash warms the bodies and souls of the most intrepid campers (and of their mother!).

Pytt i Panna image ©2008 Kari Diehl, licensed to About.com.

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