Discover the heartwarming flavors of Sweden with our Pytt i Panna, a delightful Swedish hash that transforms simple ingredients into a comforting meal that warms the soul! This dish is the perfect way to repurpose leftover meats and potatoes, making it not only delicious but also a practical choice for busy weeknights. With its crispy edges, savory meat, and a touch of fresh parsley, this recipe is sure to become a family favorite. Ready to impress your taste buds? Dive into our recipe and learn how to create this irresistible Swedish classic in just 45 minutes!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Swedish
Serves: 4 servings
Ingredients
- 2 cups cooked potatoes, diced
- 1 cup cooked meat (sausage, beef, or pork), diced
- 1 onion, diced
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley for garnish
- Fried eggs for serving (optional)
Instructions
- Prepare all ingredients by dicing the cooked potatoes into small, uniform cubes. If using leftover meat, ensure it's also cut into similar-sized pieces.
- Finely dice the onion, making sure the pieces are small and consistent in size.
- Heat a large skillet or cast-iron pan over medium-high heat. Add the butter and allow it to melt completely, coating the bottom of the pan.
- Add the diced onions to the pan and sauté until they become translucent and slightly golden, approximately 3-4 minutes.
- Add the diced potatoes to the pan, spreading them evenly. Allow them to cook without stirring too much, creating a crispy golden-brown exterior.
- After the potatoes have started to brown, add the diced meat to the pan. Stir gently to combine and allow the meat to heat through.
- Season the hash generously with salt and freshly ground black pepper, tasting and adjusting the seasoning as needed.
- Continue cooking the hash, occasionally stirring, until all ingredients are heated thoroughly and the potatoes have a crispy, golden-brown exterior, about 10-12 minutes.
- If desired, in a separate pan, fry eggs to serve alongside the hash. Traditional preparation includes a sunny-side-up or over-easy egg on top.
- Transfer the hot hash to serving plates, garnish with freshly chopped parsley for added color and fresh flavor.
- Serve immediately, with the optional fried egg on top, and enjoy this classic Swedish comfort dish.
Tips
- Use Leftovers: Pytt i Panna is traditionally made with leftover meat and potatoes, so feel free to get creative! Sausage, beef, or pork all work wonderfully, adding unique flavors to the dish.
- Get the Right Texture: For perfectly crispy potatoes, avoid stirring too frequently while they cook. Let them sit in the pan for a few minutes to develop that golden-brown crust.
- Customize Your Seasoning: While salt and pepper are essential, consider adding a pinch of paprika or garlic powder for an extra flavor kick.
- Fried Eggs are a Must: For the true Pytt i Panna experience, serve your hash with a sunny-side-up or over-easy egg on top. The runny yolk adds a rich creaminess that perfectly complements the crispy hash.
- Garnish for Freshness: Don’t skip the fresh parsley! A sprinkle of chopped parsley not only brightens the dish visually but also adds a fresh flavor that balances the richness of the hash.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 20g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 80mg
