Pytt y panna (Little pieces in a pan) Recipe

This Pytt y panna is a hearty and savory recipe, which is made with a mix of leftover cooked meats and crispy potatoes. It’s a classic Swedish comfort food, ready in about 30 minutes.

Pytt y panna Ingredients

DRESSING

• 1 teaspoon good mustard
• 1 tablespoon good-quality cider vinegar
• 3 tablespoons extra virgin olive oil
• a small handful of fresh chives, finely chopped
• a small handful of fresh dill, roughly chopped
• a small handful of fresh flat-leaf parsley, leaves picked

MAIN DISH

• 2 thick slices of higher-welfare smoked bacon, or 6 rashers of higher-welfare smoked streaky bacon
• 2 quality smoked or regular sausages, cooked
• 300g quality cooked brisket or other leftover cooked meat
• 80g salami, skin removed
• 2 small onions, peeled
• 3 large carrots, quartered
• 1kg potatoes, scrubbed clean
• a few sprigs of fresh rosemary and thyme, leaves picked
• 4 quail’s eggs (or regular eggs)
• a jar of dill pickles, to serve

How To Make Pytt y panna

1. Start the hash: Heat a very wide, shallow non-stick pan over a medium heat. Chop the bacon into small pieces and fry for 2 to 3 minutes until the fat starts to render out.
2. Add meats and vegetables: While the bacon cooks, chop the sausage, brisket, salami, onions, carrots, and potatoes into small, even-sized cubes. Add them to the pan as you go, along with the rosemary and thyme leaves.
3. Cook the hash: Keep stirring everything to make sure nothing catches, scraping up any tasty bits from the bottom of the pan. Cook for about 20 minutes, until the potatoes and carrots have softened and everything is golden and delicious. Season with a good pinch of pepper and salt, if needed.
4. Make the dressing: While the hash cooks, put all the dressing ingredients into a clean jar with a lid. Shake well to combine.
5. Finish and serve: Pour the dressing into the pan with the hash and stir it all together. Divide the pytt y panna between your plates. Make a well in the top of each portion. Carefully separate the egg yolks from the whites and place a raw yolk into each well. Serve immediately with a side of dill pickles.

Recipe Tips

• What is Pytt y panna? It’s a classic Swedish hash, whose name literally translates to “small pieces in a pan.” It’s a fantastic and traditional way to use up leftover meats and potatoes.
• Is the raw egg yolk safe? Serving this dish with a raw egg yolk is traditional. The idea is to stir the yolk into the hot hash, where the residual heat will gently cook it, creating a rich, creamy sauce. For safety, always use very fresh, high-quality eggs from a reputable source. If you’re concerned, you can top the hash with a fried egg instead.
• Can I use different meats or vegetables? Absolutely. This dish is designed for leftovers. Any combination of cooked meats like roast beef, pork, or ham will work. You can also add other root vegetables like parsnips or swede (rutabaga).
• How do I get the potatoes crispy? The key is to use a wide, non-stick pan so the ingredients have enough space to fry rather than steam. Don’t stir it constantly; let the potatoes sit for a few minutes at a time to develop a nice golden-brown crust on the bottom before tossing.

What To Serve With Pytt y panna

This is a complete one-pan meal, but it’s traditionally served with a few key accompaniments.

• Dill pickles or pickled beetroot
• A simple green salad with a light vinaigrette
• A slice of dark rye bread

How To Store Pytt y panna

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet with a little oil to help re-crisp the potatoes. Do not store with the raw egg yolk on top.

Pytt y panna Nutrition Facts

• Serving Size: 1 serving
• Calories: 650 kcal
• Fat: 40g
• Carbohydrates: 45g
• Protein: 30g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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