What exactly is småbiff in this recipe?

It is a leftover dish: cold roast and cold potatoes are cut into small cubes and browned in butter, seasoned with salt, pepper, and finely chopped onion. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 194.

Why should the meat and potatoes be cold?

Cold, firm roast and cold boiled potatoes can be cut into neat small cubes and browned crisp without falling apart. Warm potatoes easily turn mushy in the pan.

How long does the dish take, and how do I know it is done?

Reckon on about 25 minutes total for 4 servings. Stir during the frying until the cubes are crisp and brown, and season with salt, pepper, and onion at the end.

Hash (småbiff)

Name: Hash (småbiff)
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 500 g cold roast (in small cubes); 600 g cold boiled potatoes (in small cubes); 50 g butter; 1 tsp salt (to taste); 0.25 tsp pepper (to taste); 1 pcs onion (finely chopped)

Erken's småbiff (a Norwegian leftover hash, similar to today's pyttipanne): cold roast and cold potatoes in small cubes browned crisp in butter and seasoned with salt, pepper, and finely chopped onion.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 194 (falt i det fri)

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About the dish

A simple leftover dish of cold roast and cold potatoes — Erken's version of what we today call pyttipanne (Nordic fried hash).

How to make it

1
Cut up
Cut the cold roast and the cold potatoes into small cubes.
2
Brown in butter
Brown the cubes in the butter and stir until everything is crisp and brown.
3
Season
Add salt, pepper, and finely chopped onion to taste.

Changes from the original

The original gives no quantities; here indicative amounts for four servings have been set.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 194) → 1949 (korrekturlest, s. 225)~29% av teksten endretfjernetlagt til

Kold stek kolde poteter smør salt pepper ~~løk~~ løk. Kjøttet og ~~poteterne~~ potetene skjæres op i ~~smaa~~ små terninger og brunes i ~~smørret,~~ smøret, røres ~~om,~~ om til det er sprødt og brunt, ~~tilsættes~~ tilsettes salt, pepper og finhakket løk efter smak.

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Frequently asked questions

What exactly is småbiff in this recipe?: It is a leftover dish: cold roast and cold potatoes are cut into small cubes and browned in butter, seasoned with salt, pepper, and finely chopped onion. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 194.
Why should the meat and potatoes be cold?: Cold, firm roast and cold boiled potatoes can be cut into neat small cubes and browned crisp without falling apart. Warm potatoes easily turn mushy in the pan.
How long does the dish take, and how do I know it is done?: Reckon on about 25 minutes total for 4 servings. Stir during the frying until the cubes are crisp and brown, and season with salt, pepper, and onion at the end.

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