Pyttipanna (Swedish Hash)

🧂 Ingredients

• 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

👨‍🍳 Instructions

1. 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.

   ⏱️ 10 minutes
2. 2

   Sauté the onions: Melt 30g (2 tablespoons) of the butter in a large, heavy-bottomed skillet or cast-iron pan over medium heat (180°C / 350°F). Add the diced onions and cook, stirring occasionally, until softened and golden brown, about 8-10 minutes. Avoid burning them.

   ⏱️ 10 minutes
3. 3

   Add potatoes and crisp them: Increase the heat to medium-high (200°C / 400°F). 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.

   ⏱️ 15-17 minutes
4. 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.

   ⏱️ 5-8 minutes
5. 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.

   ⏱️ 3-4 minutes
6. 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.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓Using cold, day-old boiled potatoes is key for achieving a crispy texture when fried.
• ✓Resist the urge to stir the potatoes too often in Step 3; allowing them to sit undisturbed helps create a desirable crust.
• ✓Pyttipanna is a fantastic way to repurpose leftover roasted meats and potatoes from a previous meal.
• ✓Adjust the heat as needed to prevent burning while ensuring crispiness.

🔄 Variations

• 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.

🥗 Nutrition

Per serving