Pytt i Panna

A Swedish hash of fried leftovers, potatoes, carrots, and meat served with egg yolks, lingonberry jam, and pickled beetroot.

Dinner Quick Potatoes Meat Leftovers Swedish

Estimated Nutrition

Calories

419.1

kcal / serving

2514.8 kcal total

Carbs

26.7g

per serving

160.2 g total

Fat

26.1g

per serving

156.4 g total

Protein

19.7g

per serving

118.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Lingonberry Jam

for serving

Dairy

Butter

piece

Egg Yolks

Meat

150

Smoked Bacon Lardons

150

Roast Meat

pork, beef or lamb, diced

100

Smoked Sausages

diced

NutsSeeds

sprig

Thyme

leaves only

pinch

Salt

to taste

pinch

Pepper

to taste

tsp

Marjoram

chopped

OilsFats

Vegetable Oil

Vegetables

650

Potatoes

cut into 1cm dice

piece

Carrot

cut into 0.5cm cubes

piece

Onion

diced

150

Mushrooms

diced

Dried Mushrooms

soaked in 150ml water

piece

Pickled Beetroot

sliced

Method

Boil the diced potatoes and carrots in salted water for 5 minutes, then drain.

Fry bacon lardons and leftover meat in vegetable oil over medium-high heat until seared.

Melt butter in the pan, add onions, and cook for 5 minutes while stirring.

Add potatoes, carrots, and sausage, then fry for 5 minutes.

Add fresh mushrooms and thyme, cooking for a few additional minutes.

Finely chop soaked mushrooms and add them to the pan with 50ml of soaking liquor.

Season and cook until a brown crust forms, scraping the base of the pan regularly.

Divide into 6 portions, top each with an egg yolk, and serve with garnish and jam.