Pytt i Panna
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.
Swedish comfort hash of crispy diced potatoes, meat, and onion topped with a fried egg.
Nutrition per serving
Ingredients
Hash
Topping
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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