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Saturday, December 6, 2014

Pytti panna (Scandinavian hash) (Swedish, Norwegian, Finnish, Danish)

Scandinavian comfort food at its best - a hash made of diced left-over veggies and meat, closely related to the British bubble and squeak, and topped with a delicious sunny-side up fried egg. Pyttipanna means "small pieces in pan" :). It's often called just "pytt", or sometimes 'hänt i veckan' ('happened this past week') - reflecting the dish's origins to be something you make with leftovers. In Denmark it's called "biskemard", which means something that's been mixed together.
The great thing about it is that it's so delicious that it's totally worth it to make from scratch. No need to wait for leftovers to make this goodie. Also, rumors say it's a great hangover food. Not that lil-o-me would know anything about that ;).
Recipe source: Mazi.

Last year: Köttbullar med Potatismos (Swedish meatballs with mashed potatoes).
Two years ago: Onion-Gouda-bacon fritters.
Three years ago: Turkey fillet with chestnuts.
Four years ago: French onion soup with oregano, toast and emmentaler

Ingredients (serves 1-2):
  • 2 small-medium potatoes
  • 1 yellow onion
  • other vegetables in similar quantities (optional; I used 1 small carrot and 1 small parsnip)
  • 2 tablespoons vegetable oil
  • 50 g left-over meat (like store-bought ham, bacon or even left-over steak)
  • salt and pepper to taste
  • 1-2 eggs (one per serving)
  • some pickle salad (beet and cucumber especially), optional

Heat the oil in a deep pan and add the meat, chopped (I used bacon). Fry it gently to your liking, then remove it from the pan and leave all the fat behind.
Add the chopped onion and fry it until soften and golden. Add the rest of the veggies, cubed, and fry them until cooked. Return the meat to the pan and let it cook for 1-2 minutes more.

Season with salt and pepper to taste and transfer to serving dishes. Fry the eggs in the same pan and top each serving with one. Serve with pickles on the side, if you want. It's done, dig in! :)

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