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Pyttipanna

By Groceree

Also known as Swedish Hash

Swedish hash of diced potato, onion and whatever meat is left over, each fried separately so nothing steams, with a fried egg and pickled beetroot on top.

Last updated

A pan of Swedish pyttipanna hash topped with a fried egg and pickled beetroot slices
Servings
4 servings
Prep
20 min
Cook
25 min
Total
45 min

Ingredients

  • potatoes700 g
  • cooked ham250 g
  • gluten-free sausages200 g
  • onions2
  • butter40 g
  • vegetable oil2 tbsp
  • eggs4
  • pickled beetroot200 g
  • flat-leaf parsley2 tbsp
  • salt
  • black pepper

Instructions

  1. 01

    Peel the , raw or boiled and cooled the day before (cold boiled ones fry crisper), and cut them into 1 cm cubes. Cut the and into pieces the same size.

  2. 02

    Fry the in the over medium-high heat for 12 to 15 minutes, turning only occasionally, until crisp, golden and, if they went in raw, tender inside. Set aside.

  3. 03

    Finely chop the and fry them in half the until soft and lightly browned, then add them to the .

  4. 04

    Fry the and in the rest of the until the edges catch; if the were raw, cook them until no pink is left inside.

  5. 05

    Combine everything in the pan, season well with and and let it sit for 2 minutes so the base crusts.

  6. 06

    Fry the separately, keeping the yolks soft.

  7. 07

    Chop the and slice the if it is whole. Serve the hash topped with an each, with the alongside and the scattered over the top.

Notes

  • Fry each component on its own. Everything in the pan at once releases water, and you get a pale steamed hash instead of crisp edges.
  • Cold, day-old potatoes fry far better than freshly boiled ones. This is a leftovers dish and it prefers leftovers.
  • Pytt i panna means small pieces in a pan, and the pieces should all be roughly the same size.

Nutrition per serving

Calories
520 kcal
Protein
26 g
Carbs
42 g
Fat
28 g

Estimated from the ingredients.

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