In North America, we have McCain hashbrowns that are tiny cubed potatoes you find in the freezer aisle. In Australia, hashbrowns are hashbrowns patties, and we don’t have the cubes. I haven’t been able to find them anywhere.
I was hit with nostalgia this morning, so I made hashbrowns. Just cut up whatever potatoes I had in to 0.5cm cubes and fried them up in the pan. Fried some onions and capsicum on the side and then added together.
Usually I put in a bit of bacon or sausage, but we’re going to a German restaurant for dinner tonight, so I’m saving my fatty meat allocation for later.
Seasoned with Hy’s seasoning salt.
Reminds me a lot of the Swedish dish Pytt i panna.
That look so good… I didn’t eat beetroot until I came to Australia. I had a housemate serve it to me, and it was actually quite pleasant! Haven’t had pickled beetroot yet, though.
It’s pretty alright. It’s my favourite way of eating beetroots, which I guess isn’t saying much given that I’m not that into them.
Even then, you’ve introduced me to them, and I’d like to try them. I’ll do that when I stop over in those countries next! Thanks for sharing.
All good!
For checking out the true Classics of Swedish cuisine, look for dishes belonging to the Husmanskost-family. Pytt i panna is one, meatballs is another, fried pork with onion sauce is one of my all-time favourites.
Thank you!! I’ve copied this down and put it in my notepad of travel tips. If I’m going to Sweden, I will try all of the foods! Except maybe surströmming. I have a pretty strong gut and smells don’t usually bother me, but I have seen so many videos online, and I feel like they’re over exaggerating for the views… But maybe I am underestimating it. 🥲
Surströmming is an interesting case. Most of the country does not eat it, and it’s not the kind of thing you usually go pick up in a restaurant - eating Surströmming is an occasion, one that warrants a special feast that you arrange at home and invite friends and family to.
Most of the videos online (intentionally) eat it wrong. Don’t open cans indoors, don’t drink the liquid and don’t eat the fish themselves without anything accompanying them.
To eat surströmming properly, you want to first open the fish and clean out the bones, then make them one component in a flatbread sandwich (hard flatbread is traditional) along with butter, potatoes, chopped red onions, sour cream, and chives. They should then be accompanied by large quantities of snaps, hard liquor consumed as shots.
Surströmming is kind of like fish sauce - the production method is similar, they both smell kind of wild, and taste very different from what they smell. I also think they serve similar culinary functions - surströmming is in my opinion best thought of as a condiment adding interesting flavours to the dish they are used in.
The smell is ghastly though. I was not a fan of the Surströmming parties my parents hosted as a kid, and tried my best to stay clear those days.
That’s really interesting, thanks for sharing! If it’s something sort of kind of similar to fish sauce, then it might be too bad for me. I would love to try, but I couldn’t commit to buying one for myself because I’d hate for it to go to waste if I didn’t like it. I’d feel awful. :(
Maybe I’ll save it for when I get invited to an event, haha. My best guess that it adds a strong savoury flavour? I’m thinking the Aussie equivalent is Vegemite where a little goes a long way.
Savoury, funky, sour, fermenty. It’s a pretty complex flavour.
You’re not expected to buy at and try alone, and the chances of getting an invite to such a party are pretty slim, all things considered - this is only really consumed in a specific region of the north, moreso by the older generations than the younger ones.
It’s far from a must-try experience, though. You can rest easily having made peace with never trying it.