- Fry each ingredient separately.

- Use lots of onions, at least as much onion as potatoes should be.

- Season with twice as much pepper as you think necessary.

- Cook the meat remains tender before dicing them into pytten.

- Round out the flavor with some smoked.

Take for example the remains of tenderloin grilled one or two days earlier. Boil them in barbecue marinade plus a little water for an hour.
Cut them into very small cubes and fry them lightly.
Raw steak as small cubes of potatoes own.
Soft Fried lots of fresh red onion.
Fry the diced sausage.
Brown the small pieces of smoked bacon. Everything was individually.
Mixed together late and pepper so ini h e.
Let the glory sizzle in butter and canola oil for a while.
Eat with ketchup, HP sauce and two fried eggs and beets.