Pytt i Panna, which roughly translates in to small pieces in a pan, is a very common plate on Swedish dinner tables the day after. Traditionally made from whatever leftovers you have from the night before, chopped up and fried together, it can contain basically any meat from sausages and ham to beef and game.
And even if I also occasionally jump on the “leftovers” bandwagon, I actually think it is so darn good it deserves that you buy the ingredients especially for the Pytt i Panna. Served with some pickled beetroots and topped with a fried egg – I think it becomes a rather elegant dish.
- 6 Diced potatoes
- 2 Diced onions
- 2 Diced carrots
- 2 Diced parsnips
- 2 Tablespoons of organic butter
- 1½ Ib good beef
- 4 Free range eggs
- ⅓ Cup chicken stock
- Pickled beetroots
- Strong mustard
- Cut the beef into dices of about ½ inch squared.
- Gently fry the onions in a little butter until golden. Set aside.
- Fry the diced potatoes carrots and parsnips in butter for 8-10 minutes over medium heat. Add the chicken stock. When the stock has boiled in/evaporated completely, turn the heat up for 2-3 minutes or until the vegetables are golden and crispy on the outside.
- In a separate - very hot skillet - fry the beef quickly until browned but not well-done.
- Add the vegetables and onion to the beef (for an extra decadent version, also add ¼ cup of cream) and cook together for about a minute. Season with salt and a good amount of freshly ground black pepper.
- Serve with fried eggs, beetroot and some good mustard. Garnish with chopped chives.