Pytt I Panna

This Swedish classic will use up a lot of those leftovers in the fridge.

Published torsdag 31 mars 2005 kl 11:42

What you need:

10-12 cold boiled potatoes (peeled)
2 onions
300g meat (ham, veal, brisket, bacon, sausage*anything leftover)
2-4 eggs
salt and pepper

What you do:

Chop up the potatoes into small cubes and roughly chop the onions. Melt a knob of butter in a medium hot frying pan and add the potatoes and onions. Stir gently to avoid crushing the potatoes. Salt and pepper to taste. Chop the meat into small cubes, remembering to stir the veg occasionally. When the potatoes start to brown, add the meat and toss. Cook until the meat is heated through and the potatoes are browned.

Make your eggs just before the hash is finished. Traditionally Swedes would separate the egg yolk from the egg white and serve just the yolk in the shell on top of the hash. Another version is to cook the eggs sunny-side up. Basically, you can have any kind of fried eggs you’d like with this dish, but we don’t recommend scrambled, omelets or poached.

When the hash is finished, pile onto a plate and top with the eggs. Serve HP sauce, Worcester Sauce, pickled beets, ketchup and pickles on the side.

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