NORTH Festival: Pytt i Panna {Swedish Hash}
Recipe type: Main Course
Cuisine: Swedish
Prep time: 
Cook time: 
Total time: 
Serves: 4+
Pytt i Panna {little bits in a pan}, is basically a Swedish hash comprised of piping hot bits of fried meat, potatoes and onion.
  • 4-6 potatoes, cut into small ¼-inch cubes
  • 2 yellow onions, diced
  • 2 carrots, cubed
  • 1 pound meat (beef, lamb, ham, and/or sausage), cut in ¼-inch cube
  • Salt & pepper, to taste
  • Parsley
  • 2+ Tbsp butter
  • 2+ Tbsp oil
  • 4+ fried eggs or raw egg yolks
  1. Chop the vegetables and the meat into small, even ¼-inch cubes.
  2. Rinse the potato cubes in a colander and then pat them dry with paper towels. (I chopped the potatoes ahead of time and soaked them in water so that they didn't turn brown. Right before I was ready to fry them, I rinsed them in a colander and patted them with paper towels to remove excess water.)
  3. Place 2 Tbsp each of butter and oil in a pan over medium-high heat.
  4. Let it melt and as the foam subsides add the cubed potatoes.
  5. Reduce the heat to medium and cook the potatoes for 15-20 minutes until they are browned and tender. (Once cooked, if you need to increase the heat to brown the sides, do so before removing them from the pan.)
  6. Remove them from the pan and drain them on a pan lined with double paper towels.
  7. Add a bit more butter/oil to the pan and add the onions and cubed carrots.
  8. Cook them at medium heat for 8-10 minutes, possibly longer, until the onions are soft and translucent and the carrots are tender.
  9. Remove them from the pan and place them on a plate.
  10. Add the cubed meat to the pan and sear on medium-high until all sides are browned but the meat is not completely cooked through.
  11. Reduce the heat to medium and add the vegetables and potato cubes.
  12. Cook a little bit more until the potatoes are warm again and the meat has finished cooking.
  13. Season to taste with salt and pepper.
  14. In a separate frying pan greased with butter, crack an egg (one for each serving) and fry it over medium heat, reducing the heat if necessary to allow the egg to cook without burning the bottom of it.
  15. Sprinkle the hash with chopped parsley and top each serving with a fried egg.
Recipe by Itsy Bitsy Foodies at