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Gubbrora recipe
Hash is a deliciously fried meat and potato dish, a mixture of hard boiled eggs, sour cream, finely chopped onions, finely chopped salted fish, and lots of dill (aniseed leaves). Eating it with knackebrod (krispi bread) or with a slice of soft flatbreads is even more delicious.
- (4–6 servings)
- 6 eggs
- 2 egg yolks
- 2–3 tbs Kalles Kaviar
- 125 g (4 oz) spice-cured anchovy filets
- 1 small bunch of parsley
- 1 small bunch of dill
- 1 bunch of chives
How To Make :
Hard boil the eggs, remove the shells and chop them up. Place in a bowl together with the egg yolks and Kalles Kaviar (creamed, smoked cod roe with oil, which comes in a tube). Mix them together. Chop the anchovy filets and blend in. Cut the dill and chives very finely, and chop the parsley. Mix everything together and serve cold, shaped like a small steak tartare and preferably on a slice of kavring, a coarse dark rye bread.
