Entree: Sweden – Stockholm & Central Sweden – Pytt i Panna (Swedish pan-fried hash of diced potatoes, meat, and onions served with fried egg and pickled beets)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 27 min

Total 45 min

Ingredients

- 2 lb (900 g) waxy potatoes, peeled and diced into 1/2-inch (1 cm) cubes
- 1 lb (450 g) cooked beef, pork, or ham, diced into 1/2-inch (1 cm) pieces
- 1 large onion, finely chopped, about 6 oz (170 g)
- 4 large eggs, approx. 200 g
- 3 tbsp (45 g) butter
- 2 tbsp (30 ml) neutral oil (such as canola or rapeseed)
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 tbsp (15 ml) Worcestershire sauce or a dash of soy sauce (optional)
- 2 tbsp (8 g) chopped fresh parsley for garnish
- 1 cup (240 g) pickled beets, drained, for serving
- Optional: pickled gherkins or lingonberry jam for serving

Instructions

1. Parboil the diced potatoes in salted water for 6–8 minutes until just tender but not falling apart. Drain well and let steam dry for a few minutes so they are dry on the surface.
2. Heat 2 tbsp (30 ml) oil and 1 tbsp (15 g) butter in a large heavy skillet over medium-high heat. Add the parboiled potatoes in a single layer and fry, turning occasionally, until golden and crisp on most sides, about 10–12 minutes. Season with 1/2 tsp (3 g) salt and 1/4 tsp (0.8 g) pepper while frying.
3. Push potatoes to one side of the pan and add the remaining 2 tbsp (30 g) butter. Add the chopped onion and sauté until translucent and beginning to caramelize, about 5 minutes. Stir the onions together with the potatoes.
4. Add the diced cooked meat to the pan and continue frying, stirring occasionally, until meat is heated through and edges are browned, about 5–7 minutes. If using, stir in Worcestershire sauce or a dash of soy sauce and check seasoning, adding more salt and pepper as needed.
5. While the hash finishes, fry the 4 large eggs in a separate skillet to desired doneness (traditionally sunny-side up or over-easy) using a little butter or oil.
6. Divide the pytt i panna among plates, top each serving with a fried egg, sprinkle with chopped parsley, and serve immediately with pickled beets and optional lingonberry jam or gherkins on the side.