How to Make the Perfect Pytt i Panna
Swedish · Easy · 40 min · 4 servings
Pytt i Panna is the ultimate Swedish comfort food hash, made from diced leftover potatoes, meat, and onions all pan fried together until crispy and golden. The name translates roughly to small pieces in a pan and it is the perfect way to use up leftovers from a Sunday roast.
Why this recipe works
This Pytt i Panna recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 40 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 420 calories with 22g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 600 g cooked potatoes diced into 1 cm cubes
- 300 g cooked beef or pork diced
- 2 large yellow onions diced
- 3 tbsp butter for frying
- 4 large eggs for frying
- 2 tbsp Worcestershire sauce
Step by step instructions
Step 1: Fry the Onions
Melt half the butter in a large heavy bottomed frying pan over medium high heat. Add the diced onions and fry for 5 to 7 minutes until golden and slightly caramelized. Remove from the pan and set aside in a bowl while you cook the other components.
Step 2: Crisp the Potatoes
Add the remaining butter to the pan and increase the heat to high. Add the diced cooked potatoes in a single layer without stirring and let them form a golden crust on one side for 4 to 5 minutes before tossing. Continue cooking until all sides are crispy and deeply browned.
Step 3: Combine and Season
Add the diced cooked meat and caramelized onions back to the pan with the potatoes. Toss everything together and season with Worcestershire sauce, salt, and plenty of black pepper. Cook for a further 3 to 4 minutes until everything is heated through and combined.
Step 4: Top with Fried Eggs and Serve
Fry the eggs separately in butter to your liking, traditionally sunny side up so the yolk remains runny. Serve the hash on warmed plates topped with a fried egg. Traditionally served with pickled beetroot on the side for color and contrast.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- cooked beef → cooked chicken or sausage as an equally delicious variation
- Worcestershire sauce → soy sauce for a similar umami depth of flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Stirring the potatoes too frequently which prevents the crust from forming properly
- Using raw potatoes instead of cooked ones which results in an unevenly cooked dish
Nutrition facts
Per serving: 420 calories, 22g protein, 36g carbs, 22g fat, 3g fiber.
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