Recipe
Pyttipanna (Swedish Hash)
A crisp Swedish potato hash with onion, ham, fried eggs and pickled beetroot — quick, comforting and ideal for using leftover boiled potatoes.
Ingredients
Method
15 mins prep25 mins cook40 mins total
Heat the butter and oil in a large frying pan over a medium heat until the butter is foaming.
Add the onion and cook for 5–6 minutes, stirring often, until softened and lightly golden.
Tip in the diced potatoes, spread them into an even layer and fry for 10–12 minutes, turning occasionally, until crisp and golden at the edges.
Stir in the diced ham and cook for 4–5 minutes more, until the ham is hot and lightly caramelised.
Season well with salt and black pepper, then cook for another minute so the flavours come together.
While the hash finishes, fry the eggs in a separate pan to your preferred doneness.
Spoon the pyttipanna onto warm plates, top with the fried eggs and add pickled beetroot on the side.
Notes
Use cooled boiled potatoes for the best crisp edges.
Serve with fried eggs and pickled beetroot for the traditional finish.
Swap the ham for leftover roast beef, pork or sausage if that is what you have.
About this recipe
Pyttipanna is Sweden’s beloved “little pieces in a pan” supper, built from diced potatoes, onion and leftover meat fried until crisp and golden.
It is simple, fast and deeply comforting, with pickled beetroot adding the sharp sweetness that balances the rich pan-fried potatoes and ham.
