* 12-15 peeled potatoes, finely diced (1x1 cm)
* 300 g smoked pork/bacon/pancetta, finely diced
* 2-3 yellow onions, finely diced
* Spices: salt, freshly ground white pepper (and perhaps allspice).
* 4 eggs and pickled beetroots for serving

===Method===
* Blanche potatoes for a few minutes in salted, boiling water.
* Fry pork at medium heat in a big pan, preferably cast iron, until fat has melted.
* Add the drained potatoes (and other root vegetables as available) to pan a little at the time. Fry, stirring gently, until potatoes are golden.
* Add onions (and additional meats as available), fry until onions are transparent (and meats are cooked through).
* To taste, add salt, white pepper and perhaps a bit of allspice.
* Serve with fried eggs or raw egg-yolks on top, and (always!) with pickled beetroots on the side (in war-time or such other pickles may be substituted).
* Enjoy with a glass of cold beer, milk and/or aquavit as needed!

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