One of my favourite childhood dishes from Sweden is something called ‘Pyttipanna’ – a dish usually made with left overs that basically translates as ‘little bits in a pan’. Cubes of potato, fried up with some leftover meat and pretty much whatever you have to hand! Wonderful crowned with a fried egg.

I love it’s simplicity. It’s hearty and reminiscent of bubble and squeak. Great for a brunch, excellent to cure a fuzzy head! And so easily adapted to suit whatever tidbits you have lurking in the fridge.

Whilst this is not the most impressive of dishes, it scores high on comfort factor and satisfaction all round. I have never met anyone who doesn’t enjoy it’s straightforward yumminess.

Pondering how to use a little pack of duck hearts in a novel way, it struck me that they would be perfect in this quick dish, adding just the right injection of meaty duckiness. With a little garlic and parsley thrown in and a few bacon lardons, a speedy supper was served….and gobbled up enthusiastically.

Could this be a French / Swedish fusion dish? I’m claiming it!

Pyttipanna aux Coeur de Canard

(Serves 2)

6 medium potatoes, peeled and cubed
1 tbsp duck fat (or olive oil)
1 onion, chopped
50g smoked lardons (bacon bits)
4 mushrooms, chopped
300g duck hearts, cut into small chunks
1 clove of garlic, finely chopped
handful of chopped parsley
2 eggs
Maldon sea salt

Start by par-boiling your potatoes in salted water for 5 minutes. Then in a large frying pan, heat your duck fat and throw in your onion, potatoes and bacon bits and fry for around 8 minutes until the potatoes start to colour.

potatoes, onion & bacon frying

Add your garlic and mushrooms and cook for another few minutes. Then move your potatoes to one side of the pan and add your duck hearts. Fry them until coloured for 5 minutes. Then stir to combine the lot and sprinkle over the parsley.

Duck heart Hash

Meanwhile, fry your eggs (in duck fat if possible!). Then pile the pyttipanna onto plates and place an egg on the top.

Duck Heart hash / pyttipanna

This dish is a very late addition to the #Flavourofspring campaign organised by Maldon Salt. They asked me to create some recipes, and this dish is made all the better for a liberal sprinkling of Maldon sea salt over. It makes a perfect Spring brunch.

I am also entering this dish into some blogging challenges. Firstly, Simple & in Season because eggs are now in season and if you have chickens, you should have many eggs! The challenge is hosted by Michelle over at Utterly Scrummy Food for Families, who is holding the reigns for Ren Behan this month.

Simple & in Season Badge

And I am entering this into Made With Luv Mondays hosted by Mark from Javelin Warrior’s Cookin w/Luv as it was made from scratch.

Made with Love Mondays, hosted by Javelin Warrior

And finally, #Recipeoftheweek hosted by Emily over at A Mummy Too.

Link up your recipe of the week