Pytt i Panna - Swedish Hash
Recipe Type: Main Course
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
The classic Swedish "leftover" dish can actually be rather elegant
  • 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 beetroot
  • Strong mustard
  • Salt
  • Pepper
  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.
Recipe by Honest Cooking at