Swedish Hash Pytt I Panna Recipes

PYTT I PANNA - SWEDISH HASH

Steps:

• Cut the beef into dices of about ½ inch squared.
• Gently fry the onions in a little butter until golden. Set aside.
• 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.
• In a separate - very hot skillet - fry the beef quickly until browned but not well-done.
• 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.
• Serve with fried eggs, beetroot and some good mustard. Garnish with chopped chives.

SWEDISH HASH (PYTT I PANNA)

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.

PYTT I PANNA (SWEDISH HASH)

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.

PYTT I PANNA (SWEDISH HASH)

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.

PYTT I PANNA - SWEDISH FRIED HASH WITH PICKLED BEETROOT

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.