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Classic Swedish Pyttipanna hash with fried egg and beets
Pyttipanna with fried egg

Classic Swedish Pyttipanna with Fried Egg

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
The Swedish 'leftover rescuer' that became a national dish. The name means 'small pieces in pan'. The secret is uniformly small dice: this way you get meat, potato, and onion in every single bite. The runny yolk of the fried egg on top acts as a natural rich sauce.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 2 servings
🔥 Calories 750 kcal
🌍 Cuisine Swedish

Ingredients

Equipment Needed

  • Large Skillet: So everything fits in one layer.

Allergen Information

⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Cut potatoes, onion, and meat into identical 1/2 inch cubes.

Tip: Uniform size ensures even cooking.
2 ✓

Heat fat in skillet. Fry potatoes on medium until tender inside and crisp outside (approx 15 mins).

Tip: Raw potatoes are best, but boiled works faster.
3 ✓

Add onion and meat, fry until browned.

Tip: Add onion later so it doesn't burn.
4 ✓

Fry eggs in separate pan sunny-side up.

Tip: Keep yolk runny.
5 ✓

Stir parsley into hash, top with egg. Serve with pickled beets.

Tip: Acidity cuts the fat.

Recipe FAQ

It turned into mush.
You stirred too much or the pan wasn't hot enough. Let it brown!

Ingredients

  • 4 medium Potatoes (Yukon Gold or Russet)
  • 1 medium Onion
  • 7 oz Cooked Meat (Ham, Roast Beef, Bacon, or Sausage)
  • 2 tbsp Butter or Oil
  • 2 large Eggs
  • 1 bunch Fresh Parsley
  • 1 tsp Salt
  • 1/2 tsp Pepper