Pytt I Panna Swedish Fried Hash with Pickled Beetroot
Indulge in the hearty and comforting flavors of Pytt i Panna, a traditional Swedish fried hash that transforms humble ingredients into a satisfying meal. This classic dish combines crispy golden potatoes, savory onion, and tender bites of leftover cooked beef or pork, all fried to perfection in rich butter and oil. Topped with sunny-side-up eggs and served alongside tangy pickled beetroot, this recipe beautifully balances saltiness with a vibrant, briny kick. Easy to prepare and full of rustic charm, Pytt i Panna is perfect for weeknights or a cozy weekend brunch. Garnish with fresh parsley for an added touch of color and freshness. Scandinavian comfort food has never been so inviting!
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Ingredients
- 4 medium (about 600g) Potatoes
- 1 large Yellow onion
- 300 grams Cooked beef or pork (leftovers or any diced meat of choice)
- 2 tablespoons Butter
- 1 tablespoon Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 large Eggs
- 1 small jar (about 200g) Pickled beetroot
- 2 tablespoons Fresh parsley (optional, for garnish)
Directions
Step 1
Peel and dice the potatoes into small, evenly-sized cubes (about 1 cm).
Step 2
Dice the cooked beef or pork into similar-sized cubes and set it aside.
Step 3
Peel and finely chop the onion.
Step 4
Heat 1 tablespoon of butter and 1 tablespoon of vegetable oil in a large skillet over medium heat.
Step 5
Add the diced potatoes to the skillet and cook for 10–15 minutes, stirring occasionally, until golden brown and crispy. Season with half the salt.
Step 6
Once the potatoes are cooked, push them to the side of the pan and add the chopped onion. Sauté for 3–4 minutes until translucent.
Step 7
Add the diced meat to the skillet and mix everything together. Cook for another 5 minutes until the meat is heated through and slightly browned. Season with the remaining salt and black pepper.
Step 8
While the hash finishes cooking, heat the remaining 1 tablespoon of butter in a separate skillet over medium heat. Fry the eggs sunny-side-up, or to your desired doneness.
Step 9
Divide the hash onto four plates and top each serving with a fried egg.
Step 10
Serve with a generous spoonful of pickled beetroot on the side, and garnish with chopped parsley, if desired.
Nutrition Facts
| Serving size | (3300.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3741.2 |
| Total Fat 103.7g | 0% |
| Saturated Fat 39.9g | 0% |
| Polyunsaturated Fat 9.1g | |
| Cholesterol 1049.8mg | 0% |
| Sodium 3662.2mg | 0% |
| Total Carbohydrate 544.4g | 0% |
| Dietary Fiber 61.4g | 0% |
| Total Sugars 55.5g | |
| Protein 167.0g | 0% |
| Vitamin D 168.5IU | 0% |
| Calcium 593.7mg | 0% |
| Iron 39.2mg | 0% |
| Potassium 14557.5mg | 0% |
Source of Calories