Swedish
Pytt i panna
A homely Swedish hash of finely diced potatoes, onion, and cooked meat fried until crisp at the edges. Serve it the classic way with a fried egg and pickled beetroot on the side.
Watch it madeJamie Oliver · 7:28
Ingredients
- Cold boiled potatoes, peeled and cut into 1 cm dice500g
- Cooked beef, pork, or ham, cut into 1 cm dice250g
- Yellow onion, finely diced1 medium
- Butter2 tbsp
- Neutral oil1 tbsp
- Fine saltto taste
- Ground white pepperto taste
- Eggs2
- Pickled beetroot4 tbsp
- Fresh parsley, chopped1 tbsp
Method
- Make sure the potatoes and meat are diced evenly and kept separate so they brown properly.
- Heat a large frying pan over medium-high heat and add the oil with 1 tablespoon of the butter.
- Add the diced potatoes in a single layer and fry, turning occasionally, until golden and crisp on several sides, about 10 to 12 minutes.
- Season the potatoes lightly with salt and white pepper, then transfer them to a warm plate.
- Add the remaining 1 tablespoon butter to the pan, then fry the onion until soft and lightly golden, about 4 minutes.
- Add the diced cooked meat and fry until heated through and browned at the edges, about 5 minutes.
- Return the potatoes to the pan and fold everything together gently, frying for another 2 to 3 minutes until hot and well mixed.
- Taste and adjust with salt and white pepper, then sprinkle with chopped parsley if using.
- In a separate pan, fry the eggs sunny-side up or over easy, keeping the yolks soft.
- Serve the pytt i panna hot with one fried egg on each portion and pickled beetroot alongside.
Common questions
What can I substitute for the cooked meat in pytt i panna?
Use any cooked, diced meat you have: roast beef, ham, leftover pork, corned beef, or even sausage. Keep the pieces small and dry so they brown instead of steam. Smoked meat adds extra flavor.
How long does pytt i panna take from start to finish?
Plan on about 25 to 30 minutes total if the potatoes are already cooked and cooled. Browning the potatoes takes the longest, then about 10 minutes for onion and meat, plus a few minutes to combine.
What are the most common mistakes when cooking pytt i panna?
The biggest mistakes are overcrowding the pan, which makes the potatoes soggy, and stirring too much before they brown. Also avoid wet potatoes or meat. Dry ingredients and a hot pan are key for crisp edges.
Can I make pytt i panna ahead and store leftovers?
Yes. Cool it quickly and refrigerate in a sealed container for up to 3 days. Reheat in a skillet over medium heat to restore some crispness. It can also be frozen, though the potatoes soften slightly after thawing.
What should I serve with pytt i panna?
Serve it with fried eggs, pickled beetroot, and chopped parsley as classic toppings. A spoonful of mustard, pickles, or crisp salad also works well. The beets add sweetness and acidity that balance the rich potatoes and meat.