Pytt I Panna - Swedish Fried Hash With Pickled Beetroot

Recipe by French Tart
READY IN: 25mins


  • 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
  • 400
    400 g cooked bacon or 400 g cooked sausage
  • 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.