Sweden
Pytt i panna
Leftovers, diced small and fried hard, with a runny egg on top. Thrift that tastes like a treat.
35 minTime
32 gProtein each
mildSpice
Make it your way
Grandma's wayDiced potatoes, meat and onion with a fried egg and pickled beetroot.
The original447kcalsame
32 gproteinsame
5 gfibresame
35minutessame
Classic pytt i panna.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Dice potatoes, meat and onion into the same small cubes.
- 2Fry the potatoes in most of the butter over medium high heat, turning only now and then.
- 3In another pan, soften the onion, then add the meat and fry until browned at the edges. Tip into the potatoes and season well.
- 4Fry the eggs in the remaining butter so the yolks stay runny.
- 5Serve the hash topped with an egg, with pickled beetroot and parsley.
Serve it like this
Spoon the hash onto warm plates, top each with a fried egg and add pickled beetroot on the side. Serve straight from the pan.
