📝 About This Recipe
Known affectionately as 'small pieces in a pan,' Pyttipanna is the quintessential Swedish comfort food that elevates humble pantry staples into a culinary masterpiece. Traditionally a clever way to use Sunday’s leftovers, this version uses fresh ingredients to achieve the perfect balance of salty, savory meat and crisp, golden-edged potatoes. Served with a silky fried egg and tangy pickled beets, it is a heartwarming journey to the cobblestone streets of Stockholm in every bite.
🥗 Ingredients
The Hash Base
- 800 grams Firm Potatoes (peeled and cut into 1cm cubes)
- 2 medium Yellow Onion (finely diced)
- 4 tablespoons Unsalted Butter (divided for frying)
- 2 tablespoons Neutral Oil (such as rapeseed or canola)
The Meats
- 150 grams Smoked Bacon (thick-cut, diced into small pieces)
- 250 grams Leftover Roast Beef or Flank Steak (cut into 1cm cubes)
- 200 grams Swedish Falukorv or Smoked Sausage (diced into 1cm cubes)
Seasoning and Toppings
- 4 pieces Large Eggs (for frying)
- 1/2 cup Fresh Parsley (finely chopped)
- to taste Sea Salt
- 1 teaspoon Black Pepper (freshly cracked)
- 1 jar Pickled Beetroots (sliced or cubed, for serving)
👨🍳 Instructions
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1
Prepare all your ingredients by ensuring the potatoes, meats, and onions are diced into uniform 1cm cubes; this ensures they cook evenly and provide the perfect texture.
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2
Place the diced potatoes in a large bowl of cold water for 5 minutes to remove excess starch, then drain and pat them completely dry with a kitchen towel.
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3
Heat a large heavy-bottomed skillet or cast-iron pan over medium-high heat. Add 1 tablespoon of butter and 1 tablespoon of oil.
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4
Add the potatoes to the pan in a single layer. Fry for 12-15 minutes, tossing occasionally, until they are golden brown and tender on the inside. Remove from the pan and set aside.
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5
In the same pan, add the diced bacon. Fry until the fat has rendered and the bacon is starting to crisp.
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6
Add the diced onions to the bacon fat. Sauté for 5-7 minutes until the onions are translucent and slightly caramelized.
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7
Add the diced sausage and roast beef to the pan with the onions. Increase the heat slightly and fry for 5 minutes until the meats have developed a nice brown crust.
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8
Return the golden potatoes to the pan. Add another tablespoon of butter and toss everything together gently.
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9
Season generously with salt and plenty of freshly cracked black pepper. Let the mixture cook undisturbed for 2-3 minutes to allow flavors to meld and a final crust to form.
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10
While the hash finishes, heat a separate non-stick frying pan with the remaining butter. Fry the eggs sunny-side up until the whites are set but the yolks remain runny.
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11
Divide the hot Pyttipanna among four plates.
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12
Top each portion with a fried egg and a generous sprinkle of fresh parsley.
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13
Serve immediately with a side of pickled beetroots and optionally a dollop of spicy Swedish mustard.
💡 Chef's Tips
For the best texture, use waxy potatoes like Yukon Gold or red potatoes that hold their shape during frying. Avoid overcrowding the pan; if your skillet isn't large enough, fry the potatoes in two batches to ensure they crisp rather than steam. If using raw meat instead of leftovers, sear it separately first to ensure it's fully cooked and browned before adding to the hash. The secret to an authentic taste is the balance of fats—using both butter for flavor and oil for a higher smoke point is key. Don't skimp on the black pepper; it provides the essential spicy bite that cuts through the richness of the meats.
🍽️ Serving Suggestions
Serve with a cold glass of Swedish light beer (Lättöl) or a crisp Pilsner. Pair with a side of sharp Swedish mustard or 'Senap' for an extra kick. Always include pickled beetroots (Rödbetor) as the acidity is vital to balance the savory flavors. Add a side of crispbread (Knäckebröd) with a thin layer of salted butter. For a modern twist, add a dollop of horseradish cream on the side.