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

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hedi777 September 16, 2009

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.

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Morgorond June 21, 2008

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

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Luschka December 16, 2007
Pytt I Panna - Swedish Fried Hash With Pickled Beetroot