Best Pytt I Panna Swedish Fried Hash With Pickled Beetroot Recipes

PYTT I PANNA

Steps:

• Bring a large pot of salted water to the boil. Add the potatoes and carrots. Boil for 5 minutes, then drain.
• Heat the vegetable oil in a very large frying pan. Add the bacon lardons and leftover meat. Fry on a medium-high heat until the bacon has rendered its fat and the meat is well seared.
• Add the butter to the frying pan. When it has melted, add the onions, and cook for 5 minutes, stirring regularly, then add the potatoes, carrots and sausage.
• Spread all of the ingredients out well in the pan, and fry on a medium heat for 5 minutes. Add the mushrooms and thyme and cook for a further few minutes.
• Strain the dried mushrooms, reserving their soaking liquor but discarding any gritty sediment. Finely chop the mushrooms and add to the frying pan along with 50ml/2 fl oz of the cooking liquor. Stir thoroughly so everything is well combined.
• Season with salt and pepper and cook for a further 5 minutes, until an undercrust has developed, then stir again, scraping up any brown bits on the base of the pan. Repeat, until the carrots and potatoes are completely cooked through and everything is well browned.
• Divide the mixture between 6 plates and top each serving with an egg yolk. Serve with a sprinkling of marjoram, lingonberry jam and some pickled beetroot.

PYTT I PANNA - SWEDISH FRIED HASH WITH PICKLED BEETROOT

Steps:

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

SWEDISH HASH (PYTT I PANNA)

Steps:

• Cut bacon with scissors directly into frying pan.
• When crisp, drain bacon on paper towels, leaving fat in pan.
• Add onions and sauté until golden brown.
• Remove from pan.
• Add potatoes into pan along with a little margarine if needed and fry til golden brown.
• Sprinkle with salt and pepper.
• Add bacon, onions and meat to potatoes in pan.
• Mix well, carefully turning with a spatula.
• Serve piping hot.

PYTT I PANNA (SWEDISH HASH)

Steps:

• In a large skillet, heat 3 tablespoons of the oil over medium heat. Add the onions and sauté until soft and golden, about 5 minutes.
• Using a slotted spoon, transfer the onions to a hot plate, leaving as much oil as possible in the skillet.
• Return the skillet to the heat and brown the potatoes for 4 minutes. Using the slotted spoon, transfer the potatoes to the plate with the onions, again leaving as much oil as possible in the skillet.
• Return the skillet to the heat and warm the meat for approximately 3 minutes. Return the onions and potatoes to the skillet and mix thoroughly with the meat.
• Season with the salt and pepper and heat thoroughly for 2 minutes.
• In a separate frying pan, add the remaining 1/2 tablespoon oil, and fry the eggs.
• Serve the hash on the hot plate, garnished with the fried eggs and sliced cucumber pickles.