Potetkake med pinnekjøtt is a simple pan-fried Norwegian potato cake made with shredded root vegetables, eggs, and leftover salted lamb ribs. It's a traditional Christmas brunch dish that turns holiday scraps into a crispy, golden skillet cake.
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Plukk pinnekjøttet i mindre biter.
Skrell kålrot, rødkål, gulrøtter og poteter og riv grønnsakene med et rivjern. Legg de raspede grønnsakene på et kjøkkenhåndkle og klem ut så mye væske som mulig. Bland inn pinnekjøttet.
Ha i egg, og bland godt sammen med kjøtt og grønnsaker.
Stek røstiblandingen i en stekepanne med smør til potetkaken er gyllen og fin på begge sider.
Finsnitt vårløk.
Store leftovers covered in the fridge for up to 2 days; reheat gently in a skillet over medium heat until warmed through.
Yes. Substitute with any cooked salted or smoked meat, bacon, or omit entirely for a vegetable-only version. The cake works well either way.
Pan-fry until golden brown on both sides. The potato and vegetables should be cooked through and the edges crispy.
Yes, shred and squeeze out moisture up to 4 hours ahead. Store covered in the fridge, then mix with egg and meat just before cooking.
Garnish with fresh chives, parsley, or spring onion alone. The garnish is optional and mainly for flavor and presentation.
