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Pytt I Panna – Swedish Fried Hash With

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Ingredients

Adjust Servings:
600 g potatoes, peeled and cut into 1-inch cubes
2 ounces butter
1 tablespoon sunflower oil
2 onions, peeled and finely diced
2 tablespoons finely chopped parsley
salt
pepper
400 400 g cooked bacon or 400 g cooked sausage
4 eggs
pickled beet

Nutritional information

535.5
Calories
285 g
Calories From Fat
31.7 g
Total Fat
13.3 g
Saturated Fat
301 mg
Cholesterol
206.4 mg
Sodium
32.3 g
Carbs
4.1 g
Dietary Fiber
3.9 g
Sugars
30.2 g
Protein
404g
Serving Size

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Pytt I Panna – Swedish Fried Hash With

Features:
    Cuisine:

    A really tasty dish! I think use more potatoes then in the recipe, but it turns out great every time! Thanks for posting!

    • 45 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Pytt I Panna – Swedish Fried Hash With Pickled Beetroot, This is one of Sweden’s most popular every-day dishes Serve it with fried eggs, pickled beetroot and rye bread, in the traditional way Makes a superb light comfort lunch or supper dish, and is quick and easy to rustle up for hungry children and family!, A really tasty dish! I think use more potatoes then in the recipe, but it turns out great every time! Thanks for posting!, I remember my Auntie Ebba making this dish for us when she’d come stateside to visit We always had the pickled beets on the side, but also usually gherkins and vasterbotten cheese as well She also made rye bread to go with this that was slightly sweet I never realized this was a Scandinavian classic – I just thought my family was weird in a tasty, food-centered kind of way Thanks so much for reminding me of not only a great recipe, but also of my dear Auntie Ebba


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    Steps

    1
    Done

    Heat Up a Large Frying Pan and Melt the Half the Butter.

    2
    Done

    Add the Diced Potatoes and Saute Until the Potatoes Are Golden Brown and Soft.

    3
    Done

    in Another Smaller Frying Pan, Add the Remaining Butter and Melt.

    4
    Done

    Add the Diced Onions and Cook Until Golden Brown and Soft.

    5
    Done

    Add the Fried Onions to the Fried Potatoes, Then Add the Parsley, Mix Gently but Well - Cover and Keep Warm.

    6
    Done

    Put the Chopped Meat Into the Onion Pan and Saute Quickly and Over a High Heat.

    7
    Done

    Add the Meat to the Potatoes and Onion Mixture.

    8
    Done

    Heat Up the Sunflower Oil and Fry the Eggs.

    9
    Done

    Serve the Pytta I Panna Immediately With a Fried Egg on Top of the Potato, Onion and Meat Mixture.

    10
    Done

    Accompany This Dish With a Bowl of Pickled Beetroot and Rye Bread.

    Avatar Of Fernanda Stanton

    Fernanda Stanton

    Latin cuisine expert infusing her dishes with bold and authentic flavors.

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