Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pytt I Panna - Swedish Fried Hash With Pickled Beetroot Recipe
    Lost? Site Map

    Pytt I Panna - Swedish Fried Hash With Pickled Beetroot

    Pytt I Panna - Swedish Fried Hash With Pickled Beetroot. Photo by Luschka

    1/1 Photo of Pytt I Panna - Swedish Fried Hash With Pickled Beetroot

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    French Tart's Note:

    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!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    • 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 diced roast pork or 400 g cooked ham or 400 g cooked bacon or 400 g cooked sausage
    • 4 eggs
    • pickled beet


    1. 1
      Heat up a large frying pan and melt the half the butter.
    2. 2
      Add the diced potatoes and saute until the potatoes are golden brown and soft.
    3. 3
      In another smaller frying pan, add the remaining butter and melt.
    4. 4
      Add the diced onions and cook until golden brown and soft.
    5. 5
      Add the fried onions to the fried potatoes, then add the parsley, mix gently but well - cover and keep warm.
    6. 6
      Put the chopped meat into the onion pan and saute quickly and over a high heat.
    7. 7
      Add the meat to the potatoes and onion mixture.
    8. 8
      Heat up the sunflower oil and fry the eggs.
    9. 9
      Serve the Pytta I Panna immediately with a fried egg on top of the potato, onion and meat mixture.
    10. 10
      Accompany this dish with a bowl of pickled beetroot and rye bread.

    Ratings & Reviews:

    • on September 16, 2009


      A really tasty dish! I think i use more potatoes then in the recipe, but it turns out great every time! Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 21, 2008


      I remember my Auntie Ebba making this dish for us when she'd come stateside to visit. We always had the pickled beets on the side, but also usually gherkins and vasterbotten cheese as well. She also made rye bread to go with this that was slightly sweet. I never realized this was a Scandinavian "classic" - I just thought my family was weird in a tasty, food-centered kind of way. Thanks so much for reminding me of not only a great recipe, but also of my dear Auntie Ebba.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 16, 2007


      This is very tasty. It is perfect for cold dark days, as its very filling and harty. If I make it again though, there are a couple of changes I would make. Firstly, I would roast the potatoes in the oven for a while, as it took almost an hour for the potatoes to be ready on the stove top. Also, I would use a little olive oil rather than so much butter. Overall an enjoyable meal and a keeper for winter. ( I didn't have the beets as I opened the bottle to find them all moldy! Not the way they were supposed to look, I venture!) Reviewed for Photo Tag Winter 2007

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pytt I Panna - Swedish Fried Hash With Pickled Beetroot

    Serving Size: 1 (404 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 535.4
    Calories from Fat 285
    Total Fat 31.6 g
    Saturated Fat 13.3 g
    Cholesterol 300.9 mg
    Sodium 206.3 mg
    Total Carbohydrate 32.2 g
    Dietary Fiber 4.1 g
    Sugars 3.9 g
    Protein 30.2 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes