One-Pot Spaghetti
30 min
Everything goes in one pot — pasta, sauce, veg, all of it. Ready in about 15 minutes of simmering and honestly one of the easiest weeknight dinners you'll make.
one-potpastavegetarian
Vegetable Hash (Pytt-i-panne)
Perfect fridge-cleaner dinner — grab whatever root veg you have, fry it all up, and top with a runny egg. Done in under 40 minutes.
Instructions
- 1
Cut the mushrooms into wedges. Peel the remaining vegetables and chop everything into roughly equal-sized pieces.
- 2
Fry the mushroom wedges in a hot pan with the rapeseed oil on high heat until they get a nice golden colour.
- 3
Add the rest of the vegetables and keep frying, stirring regularly, until everything is soft and nicely browned. Season with salt and pepper.
- 4
For the eggs, heat a separate pan to medium. Crack the eggs in one at a time, letting each one slide in gently so the yolk stays intact. Lower the heat and fry until the whites are set but the yolk is still runny. Serve the eggs on top of the vegetables.
Per average serving
20
Calories
kcal
0.6
Protein
g
4.7
Carbs
g
0.1
Fat
g
0.9g
Fiber
2.1g
Sugar
2mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
20
Calories
kcal
0.6
Protein
g
4.7
Carbs
g
0.1
Fat
g
0.9g
Fiber
2.1g
Sugar
2mg
Sodium
Tips from the kitchen
- The mushrooms need to go in first, alone. If you throw everything in together, they'll steam instead of brown and you'll end up with soggy mushrooms sitting in liquid. Give them a few minutes on their own before adding the root veg.
- Cut everything as close to the same size as you can. The swede and celeriac take longer than the potato, so if your swede chunks are twice the size, they'll still be hard when the potato is done.
- Don't stir too often. Let the vegetables sit against the hot pan for a minute or two at a time so they actually get some colour. Constant stirring just cools everything down.
- For the fried eggs, the pan should be medium heat, not high. High heat makes the whites rubbery and lacy before the yolk has any chance to set around the edges. You want the whites just firm and the yolk still soft.
Ways to vary it
- If you have leftover cooked potatoes in the fridge, use those instead of raw. They'll crisp up faster and the texture is a bit different, more like a classic hash. Just add them later than the other veg so they don't fall apart.
- A splash of soy sauce or Worcestershire stirred in at the end gives the whole pan a deeper, more savoury flavour. Completely optional, but it works well with the mushrooms.
- You can swap the fried egg for a poached one if you prefer. The recipe already mentions both. A poached egg on top with the yolk breaking into the hash is a good way to go if you want something a little less greasy.
Storage & leftovers
The hash keeps well in the fridge for up to 3 days in a sealed container. It doesn't freeze well, the potato goes grainy and the texture suffers. To reheat, spread it in a hot pan with a little oil and let it sit for a few minutes so it crisps back up rather than just warming through. Reheat the eggs separately or fry fresh ones.
What to serve with it
A slice of dark rye bread on the side is the most natural fit here, very Scandinavian, very simple. A dollop of sour cream or a few pickled beetroot slices alongside cuts through the richness of the egg nicely.
UC
By Untrained ChefPublished 8 July 2026
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