Æggekage

Method

Peel and dice the potatoes into small cubes, then boil in salted water for 8-10 minutes until just tender and drain well. Finely dice the onion and fry gently in butter in a large non-stick frying pan over medium heat until soft and translucent, about 5 minutes. Add the cooked potatoes and fry together for another 3-4 minutes, stirring occasionally, until lightly golden. Whisk the eggs with salt, pepper, sugar and chopped parsley, then pour evenly over the potato mixture. Cook gently over medium-low heat for 8-10 minutes, stirring occasionally with a spatula, until the eggs are just set but still creamy. Slide onto a plate and serve warm with rye bread and pickled beetroot.