Pytt I Panna Swedish Fried Hash with Pickled Beetroot
Indulge in the hearty and comforting flavors of Pytt i Panna, a traditional Swedish fried hash that transforms humble ingredients into a satisfying meal. This classic dish combines crispy golden potatoes, savory onion, and tender bites of leftover cooked beef or pork, all fried to perfection in rich butter and oil. Topped with sunny-side-up eggs and served alongside tangy pickled beetroot, this recipe beautifully balances saltiness with a vibrant, briny kick. Easy to prepare and full of rustic charm, Pytt i Panna is perfect for weeknights or a cozy weekend brunch. Garnish with fresh parsley for an added touch of color and freshness. Scandinavian comfort food has never been so inviting!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 4 medium (about 600g) Potatoes
- 1 large Yellow onion
- 300 grams Cooked beef or pork (leftovers or any diced meat of choice)
- 2 tablespoons Butter
- 1 tablespoon Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 large Eggs
- 1 small jar (about 200g) Pickled beetroot
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel and dice the potatoes into small, evenly-sized cubes (about 1 cm).
Dice the cooked beef or pork into similar-sized cubes and set it aside.
Peel and finely chop the onion.
Heat 1 tablespoon of butter and 1 tablespoon of vegetable oil in a large skillet over medium heat.
Add the diced potatoes to the skillet and cook for 10–15 minutes, stirring occasionally, until golden brown and crispy. Season with half the salt.
Once the potatoes are cooked, push them to the side of the pan and add the chopped onion. Sauté for 3–4 minutes until translucent.
Add the diced meat to the skillet and mix everything together. Cook for another 5 minutes until the meat is heated through and slightly browned. Season with the remaining salt and black pepper.
While the hash finishes cooking, heat the remaining 1 tablespoon of butter in a separate skillet over medium heat. Fry the eggs sunny-side-up, or to your desired doneness.
Divide the hash onto four plates and top each serving with a fried egg.
Serve with a generous spoonful of pickled beetroot on the side, and garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 791 mg | 34% | |
| Total Carbohydrate | 114.0 g | 41% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 10.7 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 101 mg | 8% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2682 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
