Can I use raw potatoes instead of cooked?
Yes, but you will need to cook them longer, about 15-20 minutes, until tender and browned, before adding the other ingredients.
BREAKFAST
Swedish Hash with Fried Egg and Pickled Beets (Pyttipanna)
Pyttipanna, meaning "small pieces in a pan," is a classic Swedish comfort food. This recipe transforms leftover potatoes and meat into a hearty, flavorful hash, perfectly complemented by a fried egg and tangy pickled beets for a satisfying breakfast.
HOW TO MAKE IT
Let's cook.
01
Melt 1 tablespoon of butter in a large skillet over medium-high heat.
02
Add the diced cooked potatoes and cook for 5-7 minutes, stirring occasionally, until golden brown and slightly crispy.
03
Add the chopped onion and diced cooked meat to the skillet with the potatoes. Continue to cook for another 5-7 minutes, stirring frequently, until the onion is softened and the meat is heated through.
04
Season the hash with salt and pepper, stirring to combine.
05
While the hash finishes cooking, melt the remaining 1 tablespoon of butter in a separate small skillet over medium heat. Crack the eggs into the skillet and fry for 2-3 minutes, or until the whites are set and the yolks are still runny.
06
Divide the hash between two plates. Top each serving with a fried egg and a generous portion of diced pickled beets. Serve immediately.
About This Recipe
Pyttipanna, meaning "small pieces in a pan," is a classic Swedish comfort food. This recipe transforms leftover potatoes and meat into a hearty, flavorful hash, perfectly complemented by a fried egg and tangy pickled beets for a satisfying breakfast.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add a pinch of paprika or a dash of Worcestershire sauce to the hash while cooking. Adjust the doneness of your fried eggs to your preference.
Easy Substitutions
Any leftover cooked root vegetables like carrots or parsnips can be added to the hash. For a vegetarian option, omit the meat and add cooked mushrooms or bell peppers. If pickled beets are unavailable, a dollop of lingonberry jam or a side of fresh cucumber salad can offer a similar tangy contrast.
Storage & Reheating
Store leftover hash and pickled beets separately in airtight containers in the refrigerator for up to 2 days. Reheat the hash in a skillet over medium heat until warmed through. Fry fresh eggs when ready to serve.
Serving Suggestions
Serve with a side of crusty rye bread. A sprinkle of fresh parsley or chives adds a nice touch. Offer a dollop of sour cream or crème fraîche for added creaminess. Enjoy with a cup of strong coffee or tea.
Common Mistakes
Overcrowding the pan: This can steam the potatoes instead of browning them. Cook in batches if necessary. Not dicing ingredients evenly: Uneven pieces will cook at different rates. Overcooking the eggs: For a classic Pyttipanna, a runny yolk is preferred to mix with the hash. Forgetting the pickled beets: The tangy acidity of the beets is crucial for balancing the richness of the hash and egg.
Frequently Asked Questions
What kind of cooked meat works best?
Any leftover roasted beef, pork, or even sausage works wonderfully. The more flavorful the meat, the better the hash.
Can I make this ahead of time?
You can prepare the hash mixture (potatoes, onion, meat) ahead of time and store it in the refrigerator. Reheat and fry the eggs fresh when ready to serve.
MORE TO KNOW
Pyttipanna is traditionally a way to use up leftovers, making it a versatile and economical dish. The key is to dice all ingredients to a similar size for even cooking and a consistent texture. The combination of savory hash, rich egg yolk, and tart pickled beets creates a balanced and satisfying meal.
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