Pytt I Panna - Swedish Fried Hash With Pickled Beetroot

“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!”

Ingredients Nutrition

  • 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
  • salt
  • pepper
  • 400 g diced roast pork or 400 g cooked ham or 400 g cooked bacon or 400 g cooked sausage
  • 4 eggs
  • pickled beet


  1. Heat up a large frying pan and melt the half the butter.
  2. Add the diced potatoes and saute until the potatoes are golden brown and soft.
  3. In another smaller frying pan, add the remaining butter and melt.
  4. Add the diced onions and cook until golden brown and soft.
  5. Add the fried onions to the fried potatoes, then add the parsley, mix gently but well - cover and keep warm.
  6. Put the chopped meat into the onion pan and saute quickly and over a high heat.
  7. Add the meat to the potatoes and onion mixture.
  8. Heat up the sunflower oil and fry the eggs.
  9. Serve the Pytta I Panna immediately with a fried egg on top of the potato, onion and meat mixture.
  10. Accompany this dish with a bowl of pickled beetroot and rye bread.

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