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Pyttipanna
Swedish Hash
A classic Swedish comfort dish, Pyttipanna, meaning 'small pieces in a pan', is a hearty hash made from finely diced leftover cooked potatoes, meat, and onions, fried until golden and crispy, and traditionally topped with a fried egg. Perfect for using up leftovers!
๐ง ์ฌ๋ฃ
- 600g Cold boiled potatoes
- 300g Cooked meat (such as roast beef, pork, or ham)
- 2 Large onions
- 60g (approx. 4 tablespoons) Unsalted butter
- 4 Large eggs
- for serving Pickled beetroot
- optional, for garnish Fresh parsley
- to taste Salt
- to taste Black pepper
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare your ingredients: Ensure your cold boiled potatoes and cooked meat are cut into uniform 1cm (approx. 1/2 inch) cubes. This ensures they cook evenly. Finely dice the onions.
โฑ๏ธ 10 minutes - 2
Sautรฉ the onions: Melt 30g (2 tablespoons) of the butter in a large, heavy-bottomed skillet or cast-iron pan over medium heat (180ยฐC / 350ยฐF). Add the diced onions and cook, stirring occasionally, until softened and golden brown, about 8-10 minutes. Avoid burning them.
โฑ๏ธ 10 minutes - 3
Add potatoes and crisp them: Increase the heat to medium-high (200ยฐC / 400ยฐF). Add the cubed potatoes to the skillet with the onions. Spread them out in an even layer. Let the potatoes cook undisturbed for about 5 minutes to develop a nice golden-brown crust on the bottom. Then, stir and continue to cook, stirring only occasionally, for another 10-12 minutes, allowing them to crisp up and become tender.
โฑ๏ธ 15-17 minutes - 4
Incorporate the meat and remaining butter: Add the cubed meat and the remaining 30g (2 tablespoons) of butter to the skillet. Stir everything together. Continue to fry over medium-high heat, stirring occasionally, until the meat is heated through and everything is nicely browned and crispy, about 5-8 minutes more. Season generously with salt and freshly ground black pepper to taste.
โฑ๏ธ 5-8 minutes - 5
Fry the eggs: While the hash is finishing, heat a separate non-stick skillet over medium heat. Add a little oil or butter. Crack the eggs into the pan and fry them sunny-side up until the whites are set but the yolks are still runny, about 3-4 minutes. Season the eggs with salt and pepper.
โฑ๏ธ 3-4 minutes - 6
Serve: Divide the hot Pyttipanna among four plates. Top each serving with a fried egg. Serve immediately with sliced pickled beetroot on the side. Garnish with fresh chopped parsley, if desired.
โฑ๏ธ 2 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โUsing cold, day-old boiled potatoes is key for achieving a crispy texture when fried.
- โResist the urge to stir the potatoes too often in Step 3; allowing them to sit undisturbed helps create a desirable crust.
- โPyttipanna is a fantastic way to repurpose leftover roasted meats and potatoes from a previous meal.
- โAdjust the heat as needed to prevent burning while ensuring crispiness.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Pytt med korv: Add sliced cooked hot dog or sausage along with the meat in Step 4.
- Vegetarian Pyttipanna: Substitute the meat with pan-fried firm tofu, tempeh, or a mix of root vegetables like carrots, parsnips, and celery root, cut into cubes.
- Add other vegetables: Incorporate diced bell peppers, peas, or mushrooms during the last few minutes of frying.