Recipe by French Tart
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
Directions See How It's Made
- 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.