How to make
Wrap the beetroots in foil and bake them at 430°F (220 °C) for about an hour and 30 min. Let them cool, peel and cut them into thin slices. Put them in a bowl, sprinkle with salt and pour on the vinegar. Stir and leave them in a warm area for 40 min.
Peel the potatoes and cut them into tiny cubes, cut the onions and parsley finely. Cut the Vienna sausages into round slices.
Heat the butter in a large pot, add the potatoes, onions and Vienna sausages. Add the soya sauce and salt, stir and cook for 20 min. Add the pickles and beetroots, stir and remove from the stove.
In a separate pan, fry up the eggs sunny side up. Distribute the Pyttipanna into plates and put 1 egg in the middle of each. Sprinkle with parsley and serve right away.
