Pytt I Panna Swedish Fried Hash With Pickled Beetroot Recipes

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PYTT I PANNA - SWEDISH FRIED HASH WITH PICKLED BEETROOT



Pytt I Panna - Swedish Fried Hash With Pickled Beetroot image

This is one of Sweden's most popular every-day dishes. Serve it with fried eggs, pickled beetroot and rye bread, in the traditional way. Makes a superb light "comfort" lunch or supper dish, and is quick and easy to rustle up for hungry children and family!

Provided by French Tart

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

600 g potatoes, peeled and cut into 1-inch cubes
2 ounces butter
1 tablespoon sunflower oil
2 onions, peeled and finely diced
2 tablespoons finely chopped parsley
salt
pepper
400 g cooked bacon or 400 g cooked sausage
4 eggs
pickled beet

Steps:

  • Heat up a large frying pan and melt the half the butter.
  • Add the diced potatoes and saute until the potatoes are golden brown and soft.
  • In another smaller frying pan, add the remaining butter and melt.
  • Add the diced onions and cook until golden brown and soft.
  • Add the fried onions to the fried potatoes, then add the parsley, mix gently but well - cover and keep warm.
  • Put the chopped meat into the onion pan and saute quickly and over a high heat.
  • Add the meat to the potatoes and onion mixture.
  • Heat up the sunflower oil and fry the eggs.
  • Serve the Pytta I Panna immediately with a fried egg on top of the potato, onion and meat mixture.
  • Accompany this dish with a bowl of pickled beetroot and rye bread.

Nutrition Facts : Calories 535.5, Fat 31.7, SaturatedFat 13.3, Cholesterol 301, Sodium 206.4, Carbohydrate 32.3, Fiber 4.1, Sugar 3.9, Protein 30.2

PYTT I PANNA (SWEDISH HASH)



Pytt i Panna (Swedish Hash) image

Number Of Ingredients 9

6 potatoes medium, pared and cubed into 1/4 -inch pieces
2 tablespoons butter or margarine
2 tablespoons vegetable oil
1 onion large, finely diced (about 1 cup)
1 pound roast beef cooked cubed into 1/4 -inch pieces (about 2 cups)
1/2 pound ham cubed into 1/4 -inch pieces (about 1 cup)
1 tablespoon parsley minced fresh
Salt and freshly ground pepper to taste
6 to 8 eggs soft fried or poached or raw egg yolks

Steps:

  • To retain separate flavors and character of this hash, it is necessary to cut the ingredients into uniform cubes. Place the cubed potatoes into cold water to prevent discoloration drain and dry well on paper towels before cooking. In large, heavy skillet, melt butter or margarine, add oil, and heat until foam almost disappears. Add onion and sauté until limp but not browned remove to bowl and keep warm. If necessary, add a bit more butter, margarine, or oil to skillet add potoates, turn to coat well, and cook over moderate heat turning occasionally for 15 to 20 minutes until crisp and golden. Remove from skillet and drain on paper towels. Increase heat to skillet and add diced meats fry about 10 minutes, stirring occasionally. Return vegetables to skillet and heat through. Sprinkle with parsley, and salt and pepper to taste. Remove from heat.With back of spoon make a depression in each serving and top with a fried or poached egg. If using raw yolks in the Swedish tradition, crack an egg and remove white leaving yolk in 1/2 the shell on each serving. Nestle shell in depression of hash and let each person mix the yolk into his hash for a more moist texture.Note: The above is the traditional Swedish hash but if you do not have ham, use all beef and substitute 2 tablespoons bacon drippings for the vegetable oil.

Nutrition Facts : Nutritional Facts Serves

PYTT I PANNA (SWEDISH HASH)



Pytt I Panna (Swedish Hash) image

Yield serves 4. serving size: 1 cup of hash with 1 egg.

Number Of Ingredients 8

3 1/2 tablespoons canola oil
3 medium onions, diced
3 cups cooked potatoes, peeled and diced
2 cups diced leftover cooked beef
1/2 teaspoon salt
1/4 teaspoon pepper
4 large eggs
Cucumber pickles, sliced

Steps:

  • In a large skillet, heat 3 tablespoons of the oil over medium heat. Add the onions and sauté until soft and golden, about 5 minutes.
  • Using a slotted spoon, transfer the onions to a hot plate, leaving as much oil as possible in the skillet.
  • Return the skillet to the heat and brown the potatoes for 4 minutes. Using the slotted spoon, transfer the potatoes to the plate with the onions, again leaving as much oil as possible in the skillet.
  • Return the skillet to the heat and warm the meat for approximately 3 minutes. Return the onions and potatoes to the skillet and mix thoroughly with the meat.
  • Season with the salt and pepper and heat thoroughly for 2 minutes.
  • In a separate frying pan, add the remaining 1/2 tablespoon oil, and fry the eggs.
  • Serve the hash on the hot plate, garnished with the fried eggs and sliced cucumber pickles.

SWEDISH HASH (PYTT I PANNA)



Swedish Hash (Pytt I Panna) image

Comfort food from Sweden! Most often served as a lunch dish and always made with any leftover meat, usually roast beef or baked ham. The traditional way to serve is with fried eggs and pickles

Provided by LAURIE

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

4 slices bacon
2 cups chopped onions (about 2 medium)
4 cups finely diced boiled potatoes
1 teaspoon salt
1 dash pepper
2 cups finely chopped leftover meat (or boiled ham or fried steak)

Steps:

  • Cut bacon with scissors directly into frying pan.
  • When crisp, drain bacon on paper towels, leaving fat in pan.
  • Add onions and sauté until golden brown.
  • Remove from pan.
  • Add potatoes into pan along with a little margarine if needed and fry til golden brown.
  • Sprinkle with salt and pepper.
  • Add bacon, onions and meat to potatoes in pan.
  • Mix well, carefully turning with a spatula.
  • Serve piping hot.

Nutrition Facts : Calories 253, Fat 10.4, SaturatedFat 3.5, Cholesterol 15.4, Sodium 781.6, Carbohydrate 34.5, Fiber 4.4, Sugar 4.6, Protein 6.4

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