Best Pyttipanna Swedish Hash Browns 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.

BUTTERNUT HASH BROWNS

Steps:

• Spread the shredded squash out between 2 layers of paper towels. Press down to absorb as much of the moisture from the squash as possible. Repeat if necessary, until no more water can be removed.
• Toss squash shreds with onion, onion powder, garlic powder, cumin, salt and pepper.
• Bring a small to medium pan sprayed generously with nonstick spray (a 1 to 2 second spray) to high heat.
• Add mixture to the pan and cook for 3 minutes.
• Flip shreds with a spatula and cook for another 3 minutes or so (until cooked and browned).
• Season to taste with more salt and pepper.
• Optional toppings: Ketchup, salsa, etc.

PYTTIPANNA (SWEDISH FRY)

Steps:

• Cut the peeled potatoes and the meat into 1/4-inch cubes.
• If using raw potatoes, soak in cold water for 30 minutes, then drain.
• Mix the meat cubes with the dry mustard.
• Fry the meat, potatoes and onions separately in a large skillet.
• Fry the eggs in another skillet.
• Mix the meat, potatoes and onions and heat them for a moment in the skillet.
• Add salt and pepper to taste.
• Garnish with the parsley and the eggs.
• Serve with the accessories.

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.