Swedish Hash Pytt I Panna
Experience the comforting flavors of Sweden with Pytt i Panna, a classic Swedish hash that's a perfect blend of crispy, golden potatoes, savory diced meat, and caramelized onions, all topped with a rich, runny fried egg. This hearty dish is a brilliant way to repurpose leftover beef, pork, or sausages, making it both resourceful and utterly satisfying. Prepared in just under an hour, this one-pan wonder includes a delightful balance of textures and flavors, elevated by the addition of fresh parsley and a tangy side of pickled beets for a truly authentic touch. Ideal for breakfast, brunch, or a simple weeknight dinner, Swedish Hash Pytt i Panna is a cozy meal that’s sure to become a household favorite.
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Recipe Information
Ingredients
- 600 grams waxy potatoes
- 1 medium yellow onion
- 250 grams cooked beef or pork (e.g., steak, ham, sausage)
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 4 large eggs
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley (optional)
- 100 grams pickled beets (for serving)
Instructions
Peel the potatoes and dice them into small, even cubes (about 1 cm in size).
Peel and finely chop the onion.
Dice the cooked beef or pork into similar-sized cubes as the potatoes.
Heat 1 tablespoon of butter and 1 tablespoon of vegetable oil in a large frying pan over medium heat.
Add the diced potatoes to the pan and cook, stirring occasionally, for 10–12 minutes, or until they are golden brown and crispy. Use a slotted spoon to transfer them to a plate and set aside.
Add another tablespoon of butter to the same pan and toss in the chopped onion. Sauté for 3–4 minutes until softened and translucent.
Add the diced meat to the pan with the onions and cook for 5–6 minutes, stirring occasionally, until the meat is lightly browned.
Return the cooked potatoes to the pan. Season with salt, black pepper, and stir everything together, cooking for another 2-3 minutes to combine the flavors.
In a separate non-stick frying pan, melt the remaining tablespoon of butter over medium heat and fry the eggs until the whites are set but the yolks are still runny (or to your desired doneness).
Serve the Swedish hash hot, topped with a fried egg. Garnish with chopped parsley if desired, and serve with pickled beets on the side for a traditional touch.
Nutrition Facts
Calories |
1807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.7 g | 136% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 985 mg | 328% | |
| Sodium | 4067 mg | 177% | |
| Total Carbohydrate | 137.4 g | 50% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 29.2 g | ||
| Protein | 80.8 g | 162% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 266 mg | 20% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3709 mg | 79% | |
*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.
