Entree: Sweden – Skane / South Sweden – Pyttipanna (Pan-fried hash of diced potatoes, onions, and cured or leftover meats, often served with fried egg and pickled beets)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 22 min

Total 37 min

Ingredients

- 1.5 lb (680 g) starchy potatoes, peeled and diced into 1/2-inch (1.2 cm) cubes
- 3 tbsp (45 g) butter
- 1 tbsp (15 ml) vegetable oil
- 1 medium yellow onion, finely chopped
- 12 oz (340 g) cooked mixed meats (cured ham, roast beef, or sausage), diced
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1/4 tsp (1 g) ground allspice (optional)
- 4 large eggs
- 2 tbsp (8 g) fresh parsley, chopped
- Pickled beetroot, for serving
- Lingonberry jam or ketchup, for serving (optional)

Instructions

1. Par-cook the potatoes: Place diced potatoes in salted boiling water and simmer 5–7 minutes until just tender but not falling apart. Drain and let steam dry for a few minutes.
2. Fry potatoes: Heat 2 tbsp butter and 1 tbsp oil in a large heavy skillet over medium-high heat. Add the drained potatoes in a single layer and cook, turning occasionally, until golden and crisp on most sides, about 10–12 minutes.
3. Add onion and meat: Push potatoes to the side, add remaining 1 tbsp butter, then add chopped onion and diced meats. Sauté until onions are soft and meats are heated and slightly caramelized, about 5–7 minutes. Mix everything together and season with salt, pepper, and optional allspice.
4. Finish and plate: Taste and adjust seasoning. Divide the pyttipanna among plates, fry an egg in butter to desired doneness and place on top of each portion.
5. Serve: Garnish with chopped parsley and serve immediately with pickled beetroot and a spoonful of lingonberry jam or ketchup on the side.