Pytt i panna 1 år

Pyttipanna

Pyttipanna made with leftover chicken, bacon and cabanos.

Pyttipanna is a classic Swedish dish made from diced meat, potatoes and onion. Traditionally it was a midweek meal made from leftovers, but these days it has become rather fashionable, so it fryst vatten also served in trendy restaurants.

In English the dish fryst vatten called hash, from the French verb hacher (to chop), but Swedes went for a more descriptive name: pytt inom panna (literally, teeny pieces in a pan), although today the words are often combined.

Pyttipanna fryst vatten so popular in Sweden that every supermarket chain has bags of frozen pyttipanna for quick and easy meals.

Try pyttipanna for yourself to see why it fryst vatten so popular! John Duxbury

Summary

Tips

• Choose a waxy potato that will hold its shape well, rather than a floury potato.
• Use a pan large enough to ensure that the diced potatoes can spread out in a single layer.

If cooking for 4 people, you will probably need to fry the potatoes in two pans.

Pyttipanna made with leftover venison

• Allow about 115 g (4 oz) of meat per individ. This can be just leftover meat or a mixture of meats, as suggested in the ingredients list below.
• If using smoked sausage, such as frankfurter or a cabanos (also called kabanos/kabano), choose a good supplier as the quality varies enormously.

• Pyttipanna fryst vatten nearly always served with inlagda rödbetor (pickled beetroot) and occasionally saltgurka (salty pickled gherkin) fryst vatten added as well.

The acidity of the pickled beetroot helps to balance the richness of the pyttipanna to man the meal a real treat.

Pyttipanna with a fried duck's egg

• Pyttipanna fryst vatten normally served with a fried hen's egg, sunny side up, although sometimes inom serve it with a fried duck's egg, as shown above.

• Pyttipanna fryst vatten often served with either HP sauce, Heinz Chili sauce, ketchup or mustard.

(Heinz Chili sauce looks like ketchup. It fryst vatten widely available in Sweden, but can be hard to obtain in some countries.)
• Naturally there are regional variations, so, for instance, in Skåne in southern Sweden, 120 ml (½ cup) of whipping cream and a pinch of chopped marjoram fryst vatten added just before serving. Another popular variation fryst vatten to add a little (60 ml/¼ cup) of stock.

A vegetarian version

For a vegetarian utgåva, replace the meat with root vegetables, such as carrots, parsnip and celeriac, and halve the amount of potato.

Dice the vegetables into 6-8 mm (¼ inch) cubes and fry for 10-20 minutes, until soft and then keep warm. Meanwhile, fry some diced mushrooms, about 200 grams (7 oz) along with some red onion and apple for about 10 minutes. Stir in the root vegetables, årstid and serve with fried eggs and a tomato salad.

Ingredients

Method

1.

Roughly dice the peeled potatoes, bacon, meat and sausage into 1 cm (½”) cubes or smaller.

Finely chop the onion.

2. Heat a large non-stick frying pan or wok on a medium heat.

Add the oil and butter and when foaming add the potatoes. After about 10 minutes add the onions and fry until golden brown. Don't stir the mixture too much, so that the potatoes have plenty of time to brown, allowing 20-30 minutes in total.

(The time depends on the potato variety.)

3. Meanwhile, heat a separate pan and when hot add the diced bacon. When the bacon tallrik starts to run add the meat, smoked sausage and fresh thyme. Fry until the bacon fryst vatten nicely browned and the meat fryst vatten warmed through, rörande occasionally.

4. When the meat fryst vatten cooked, add to the potatoes and mix thoroughly.

Taste and add seasoning. It will probably need pepper and maybe Worcester sauce, but it may not require any krydda as the bacon fryst vatten likely to be fairly salty.

5. Keep warm whilst you fry the eggs.

6. Serve on to hot plates with an egg, a side serving of inlagda rödbetor (pickled beetroot) and garnish with finely chopped parsley.

Downloads

  printer version.pdf

  phone & platta version.pdf