Biff Rydberg: Stockholm-Style Beef and Potato Hash

Why You’ll Love This Recipe

• Classic Stockholm comfort food made elegant, with crisp potatoes, soft onions, and buttery seared beef.
• Restaurant-style plating in simple piles looks impressive but is easy to pull off at home.
• Customizable at the table with a rich raw egg yolk and sharp mustard for a silky, tangy finish.
• Cook each element perfectly by keeping beef, potatoes, and onions separate until plating.

Grocery List

• Produce: Waxy potatoes, yellow onions, flat-leaf parsley, optional garlic, optional thyme, optional chives, optional pickled beets
• Dairy: Unsalted butter, clarified butter or ghee (or use all butter), optional heavy cream
• Pantry: Neutral oil (canola/sunflower), Dijon or Swedish hot mustard, kosher salt, black pepper
• Meat & Eggs: Beef tenderloin or top sirloin, pasteurized eggs

Full Ingredients

For the hash

• 1 lb 4 oz (560 g) beef tenderloin or top sirloin, trimmed and cut into 3/4-inch (2 cm) cubes
• 1 lb 8 oz (680 g) waxy potatoes (Yukon Gold or similar), cut into 1/2-inch (1.25 cm) dice
• 2 medium yellow onions (about 2 cups/220 g), thinly sliced
• 3 tbsp clarified butter or ghee (for high-heat frying)
• 3 tbsp unsalted butter, divided
• 2 tbsp neutral oil (canola or sunflower), divided
• 1 garlic clove, lightly crushed (optional, for the pan)
• 2–3 sprigs fresh thyme (optional, for finishing the beef)
• Kosher salt and freshly ground black pepper

To serve

• 4 large pasteurized egg yolks
• 3 tbsp sharp Dijon or Swedish hot mustard (loosen with 1–2 tsp water if desired)
• 1/3 cup (15 g) finely chopped flat-leaf parsley
• Flaky sea salt, to finish

Optional extras

• Pickled beets, finely diced
• 1 tbsp heavy cream whisked into the mustard for a softer bite
• Snipped chives, for garnish

Step-by-Step Instructions

Step 1: Prep the beef and potatoes

Pat the beef dry thoroughly with paper towels, then cut into 3/4-inch (2 cm) cubes. Keep chilled until just before searing. Peel (optional) and dice the potatoes into 1/2-inch (1.25 cm) cubes. Rinse the potatoes under cold water, then drain and dry very well on a clean towel—dry potatoes crisp best. Thinly slice the onions and chop the parsley. Heat the oven to 200°F (95°C) and place a sheet pan inside to keep components warm as they’re finished.

Step 2: Soften the onions

In a medium skillet over medium-low heat, melt 1 tbsp butter. Add the onions and a pinch of salt. Cook, stirring occasionally, until soft, sweet, and lightly golden at the edges, 12–15 minutes. If the pan looks dry, add 1 tsp butter or a splash of water. Transfer to the warm oven.

Step 3: Crisp the potatoes

In a large heavy skillet (12-inch cast iron works best) over medium-high heat, add 3 tbsp clarified butter and 1 tbsp oil. When shimmering, add the potatoes in an even layer. Let them sit undisturbed for 4–5 minutes to build a crust, then turn and continue cooking, turning every 2–3 minutes, until deeply golden and tender, 14–18 minutes total. Season generously with 3/4 tsp kosher salt and several grinds of pepper. Transfer to the warm oven.

Step 4: Sear the beef

Return the large skillet to high heat and let it preheat until very hot, 2–3 minutes. Add 1 tsp oil. Working in 2 batches to avoid crowding, add half the beef in a single layer. Sear 45–60 seconds per side to get a deep brown crust while keeping the center medium-rare (125–130°F/52–54°C). During the last 20 seconds of each batch, add 1/2 tbsp butter, the optional garlic clove, and thyme, tossing to glaze. Transfer to a plate to rest 3 minutes; season with 1/2 tsp kosher salt and black pepper. Repeat with remaining beef, using another 1 tsp oil and 1/2 tbsp butter.

Step 5: Set up condiments and plates

Whisk the mustard with 1–2 tsp water (or 1 tbsp cream) to loosen slightly, if desired. Separate 4 pasteurized egg yolks into small dishes or nest each yolk in a clean half eggshell for classic presentation. Warm the serving plates in the oven for 2 minutes so the components stay hot.

Step 6: Plate the classic piles

Arrange three tidy piles on each warm plate: one of crisp potatoes, one of soft onions, and one of seared beef. Nestle a raw egg yolk in the center or place it in a tiny ramekin beside the piles. Add a spoonful of sharp mustard on the side. Shower everything with chopped parsley and a pinch of flaky sea salt. Serve at once; diners stir the yolk into their portion with a little mustard to taste.

Pro Tips

• Use waxy potatoes (Yukon Gold or similar). They hold their shape and get beautifully crisp outside, creamy inside.
• Dry is key. Pat both potatoes and beef very dry so they brown instead of steam.
• High heat, big pan. A preheated cast-iron skillet prevents sticking and gives you that deep Maillard crust on beef and potatoes.
• Cook in batches. Crowding the pan drops the temperature and leads to pale, soggy results.
• For the yolk, choose pasteurized eggs. If serving anyone who avoids raw eggs, top each portion with a fried or soft-poached egg instead.

Variations

• Creamy mustard: Whisk 3 tbsp Dijon with 2 tbsp heavy cream and a pinch of sugar for a softer, rounded heat.
• Fried-egg version: Replace raw yolks with sunny-side-up eggs; plate as directed and top the center with an egg.
• Richer finish: Stir in 1 tsp cold butter into the beef just off heat for extra gloss, or add a spoon of diced pickled beets on the side for a classic Swedish accent.

Storage & Make-Ahead

Biff Rydberg is best cooked and eaten immediately for crisp potatoes and juicy beef. That said, onions can be made up to 3 days ahead and refrigerated in an airtight container; rewarm gently. Potatoes can be diced up to 8 hours ahead and kept submerged in cold water; drain and dry thoroughly before cooking. Leftover beef and potatoes can be refrigerated separately up to 2 days and reheated in a hot skillet with a little oil to re-crisp. Do not store assembled plates with raw yolk; add yolk fresh at serving time.

Nutrition (per serving)

Approximate: 600 calories; 38 g protein; 38 g carbohydrates; 41 g fat; 4 g fiber; 980 mg sodium. Values will vary with exact cuts of beef and how much fat remains in the pan.