A homely skillet hash of diced potatoes, onions, and beef, pan-fried until crispy and crowned with a runny fried egg and pickled beetroot.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: warm skillet or plate
Garnishes: fried egg, pickled beetroot
Accompaniments: crispbread
Instructions
-
1
Fry diced onions in butter over medium heat until softened, about 5 min.
-
2
Add diced potatoes, increase heat, and fry until golden and crispy, about 10 min.
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3
Add diced beef, toss everything together, and fry until heated through and crispy.
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4
Season with salt, white pepper, and a dash of Worcestershire sauce.
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5
Fry eggs sunny-side up in a separate pan.
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6
Serve hash on plates topped with a fried egg, with pickled beetroot on the side.
Did You Know?
Pytt i panna literally means "small pieces in a pan" and was originally the ultimate leftover dish — using whatever was in the larder.
Chef's Notes
Equipment Tips
- large skillet
- sharp knife
- spatula
Garnishing
fried egg, pickled beetroot
Accompaniments
crispbread
The Story Behind Pytt i Panna
Pytt i panna is Swedish comfort food at its most practical, born from the thrifty tradition of transforming leftover meats and potatoes into a new meal. What began as humble kitchen economy became a beloved classic found in every Swedish home and restaurant.
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