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    You are in: Home / Recipes / Pytt I Panna - Swedish Fried Hash With Pickled Beetroot Recipe
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    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!

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    Ingredients:

    Servings:

    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

    Directions:

    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.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on September 16, 2009

      55

      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

      55

      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

      35

      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

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    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
    53%
    Total Fat 31.6 g
    48%
    Saturated Fat 13.3 g
    66%
    Cholesterol 300.9 mg
    100%
    Sodium 206.3 mg
    8%
    Total Carbohydrate 32.2 g
    10%
    Dietary Fiber 4.1 g
    16%
    Sugars 3.9 g
    15%
    Protein 30.2 g
    60%

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