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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

    Average Rating:

    3 Total Reviews

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    • 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!

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    • 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.

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    • 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

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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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