Pytt i Panna – Swedish Hash

This dish is often referred to as leftover food, but with some really good ingredients it can actually become quite elegant.
By Kalle Bergman – Photo By Mads Damgaard

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.

4.3 from 3 reviews
Pytt i Panna - Swedish Hash
 
Prep Time
Cook Time
Total Time
 
The classic Swedish "leftover" dish can actually be rather elegant
Author:
Recipe Type: Main Course
Serves: 4
Ingredients
  • 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
  • Salt
  • Pepper
Instructions
  1. Cut the beef into dices of about ½ inch squared.
  2. Gently fry the onions in a little butter until golden. Set aside.
  3. 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.
  4. In a separate - very hot skillet - fry the beef quickly until browned but not well-done.
  5. 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.
  6. Serve with fried eggs, beetroot and some good mustard. Garnish with chopped chives.


Kalle Bergman

Kalle Bergman

Kalle Bergman is a food writer and media entrepreneur who is the founder of Honest Cooking. As a food writer, his writing has been regularly featured in publications like Gourmet, Los Angeles Times, Huffington Post and Serious Eats. He is obsessed with simple food, more often than not from his native Scandinavia.

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5 Comments
  1. I used to worked as a cook in Stockholms Grand Hotel in 1968 as part of my growing up into the Chefs trade. I have my fondest memories of this dish, super simple very tasty and i learned that every household has their own variety. In the Grand hotel the chefs thought me to deglace with a good dash or two of Worchestershire sauce, which gave the dish a unique and pleasant flavour.We did not put mustard in it…

    Rudy

  2. Made this recipe on a camping trip over the weekend. We’ve been exploring Swedish roots lately and this seemed like a great recipe. It was outstanding. The kids devoured it. I used a smoked beef sausage for the meat. Loved the sweetness of the parsnip. Parsnip also mushed a bit more than the potato with the addition of chicken stock and the result held everything together and fried up beautifully. Used the heavy cream. I thought it could use some fresh herbs to add some brightness, but that would be an addition not necessity. Overall an A+. I’ll do it again.

    1. Believe it or not, but the outcome of this recipe can transform greatly with very simple variations. For example, using “yesterday’s potatoes”, or pre-boiled as it were, and frying the hash with only a bit of oil and no liquid or even cream or mustard will produce what is more towards the “more bright” you were left desiring, as the base flavours of sausage, fried potato and onion stand more pronounced and unmuddled. At this point it can be made much brighter with herbs, aromatic vegetables, butter and spices without much difficulty.

      Crushed allspice, cayenne and parsley are frequent favourites.

  3. My mother is an “off the boat” Swede who married an American. She made this often when I was growing up here in Massachusetts. I had forgotten about it until I stumbled across it here. As kids we always love it, and I look forward to making it!

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