Cut all ingredients – the boiled potatoes, the meat, and the onion – into small cubes of equal size (approx. 0.5 - 1 cm). It is important for the cubes to be the same size for even frying.
Pyttipanna (Swedish Hash)
- Preparation and Chopping - 20 minutes
- Cooking - 20 minutes
- Servings: 4
- Country: Sweden
Pyttipanna should be a quick and easy meal. The key is to cut all ingredients into equally sized small cubes (pytt i panna) and fry them separately to ensure they are perfectly crispy.
The traditional accompaniment is essential: pickled beetroot (inlagda rödbetor) adds a sweet-and-sour acidity that balances the saltiness of the meat.
Ingredients
I. For the Pyttipanna
- 600 g Potatoes (already boiled and cooled, e.g., leftovers)
- 300 g Meat (e.g., roast beef, ham, or sausage), diced
- 1 pc (large) Onion, yellow
- 2 Tbsp Butter or oil
- 1 to taste Salt and black pepper
II. For Serving
- 4 pcs (for fried eggs) Eggs
- 1 bowl Pickled beetroot
- 1 bowl (optional) Pickled gherkins
Instructions
Step 1: Chopping the Ingredients
Step 2: Frying Potatoes and Meat
Heat the butter/oil in a large pan. First, fry the potato cubes over high heat until they are crispy and golden brown. Set them aside in a warm place.
Add the meat to the same pan and fry until browned and crispy. Set aside with the potatoes.
Step 3: Frying Onion and Combining
In the pan (add a little fat if necessary), fry the diced onion until translucent and soft, but it should not be brown; it should retain a slightly sweet taste.
Add the fried potatoes and meat to the onion. Mix thoroughly and heat everything together.
Step 4: Serving
While the Pyttipanna is heating, prepare 4 fried eggs in another pan. The yolk should remain runny.
Season the Pyttipanna with salt and black pepper.
Serve directly onto plates, top with a fried egg, and serve pickled beetroot and optionally pickled gherkins on the side.