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Pytt i Panna – Swedish Hash


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4.5 from 4 reviews

  • Author: Kalle Bergman
  • Total Time: 40 minutes
  • Yield: 4 1x

Description

The classic Swedish “leftover” dish can actually be rather elegant


Ingredients

Scale
  • 6 Diced potatoes
  • 2 Diced onions
  • 2 Diced carrots
  • 2 Diced parsnips
  • 2 Tablespoons of organic butter
  • 1 1/2 Ib good beef
  • 4 Free range eggs
  • 1/3 Cup chicken stock
  • Pickled beetroot
  • Strong mustard
  • Salt
  • Pepper

Instructions

  1. Cut the beef into dices of about 1/2 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 1/4 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.
  • Prep Time: 15 mins
  • Cook Time: 25 mins
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