250 g cooked meat, mixed or not. Can be anything: beef, mutton, pork, horse, sausage, turkey, chicken or game.
500 gr. cooked potatoes
1 large onion
100 gr. margarine or butter, or substitute with cooking oil
1 tsp salt dash pepper
Cut the meat and potatoes into small cubes. Peel and slice the onions. Fry the onion slices in the margarine on a frying pan until they take on a golden colour. Add the meat and potatoes and fry until heated through and starting to brown. Season with salt and pepper.
Serve with fried egg and ketchup (optional), and a fresh salad.
Recipe taken from Helga Sigurðardóttir's "Matur & Drykkur", Mál og Menning, Reykjavík, 1986 (1947).