Prep 5 mins
Cook 20 mins
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!
- 600 g potatoes, peeled and cut into 1-inch cubes
- 56.69 g butter
- 14.79 ml sunflower oil
- 2 onions, peeled and finely diced
- 29.58 ml finely chopped parsley
- 400 g diced roast pork or 400 g cooked ham or 400 g cooked bacon or 400 g cooked sausage
- 4 eggs
- pickled beet
- 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.
A really tasty dish! I think i use more potatoes then in the recipe, but it turns out great every time! Thanks for posting!
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.
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