Discover how to make Pytt i Panna, a traditional Swedish hash that turns leftover meat, potatoes, and onions into a hearty and flavorful dish. This easy-to-follow recipe includes tips for perfecting your hash and serving it with a crispy fried egg on top. Ideal for a quick, satisfying meal!

Ingredients:

- 2 cups leftover cooked meat (beef, pork, or chicken), diced

- 2 cups potatoes, peeled and diced

- 1 large onion, finely chopped

- 2 tablespoons vegetable oil or butter

- Salt and pepper to taste

- 1 teaspoon dried thyme (optional)

- 2-4 eggs (one per serving)

- Fresh parsley for garnish (optional)

Instructions:

Prepare the Potatoes:

  - Heat 1 tablespoon of vegetable oil or butter in a large skillet over medium heat.

  - Add the diced potatoes and cook, stirring occasionally, until they are golden brown and crispy, about 10-15 minutes. Remove from the skillet and set aside.

Cook the Onions:

  - In the same skillet, add another tablespoon of oil or butter if needed.

  - Add the chopped onions and cook until they are soft and translucent, about 5 minutes.

Combine Ingredients:

  - Return the cooked potatoes to the skillet with the onions.

  - Add the diced leftover meat and season with salt, pepper, and dried thyme if using.

  - Stir everything together and cook for an additional 5-10 minutes, allowing the flavors to meld and the meat to heat through.

Fry the Eggs:

  - While the hash is finishing up, heat a small non-stick skillet over medium heat.

  - Add a bit of oil or butter and crack the eggs into the skillet. Cook until the whites are set and the yolks are still runny, or to your preferred level of doneness.

Serve:

  - Spoon the Pytt i Panna onto plates and top each serving with a fried egg.

  - Garnish with fresh parsley if desired and serve immediately.

Notes:

- Pytt i Panna is a great way to use up leftover meat and potatoes. Feel free to customize the hash with any additional vegetables or seasonings you have on hand.

- For a variation, try adding some pickled beets or lingonberry sauce on the side for a traditional Swedish touch.

Enjoy your Pytt i Panna!

Nutritional Values

Leftover Cooked Meat (2 cups, diced)

  - Beef: 250 kcal, 26g protein, 17g fat

  - Pork: 250 kcal, 25g protein, 20g fat

  - Chicken: 165 kcal, 31g protein, 3.6g fat

Benefits:High in protein and essential nutrients. Opt for leaner cuts for lower fat content.

Potatoes (2 cups, peeled and diced)

  - Calories: 130 kcal

  - Carbohydrates: 30g

  - Protein: 3g

  - Fat: 0g

Benefits:Provides carbohydrates for energy and is a good source of vitamin C and potassium.

Large Onion (1)

  - Calories: 40 kcal

  - Carbohydrates: 9g

  - Protein: 1g

  - Fat: 0g

Benefits:Contains antioxidants and may aid in reducing inflammation and boosting immunity.

Vegetable Oil or Butter (2 tablespoons)

Vegetable Oil:

  - Calories: 240 kcal

  - Fat: 27g

Butter:

  - Calories: 200 kcal

  - Fat: 22g

Benefits:Provides fat for cooking; vegetable oil offers healthier fats compared to butter.

Salt and Pepper

  - Salt: High in sodium; use in moderation.

  - Black Pepper: Minimal calories; contains antioxidants.

Dried Thyme (1 teaspoon, optional)

  - Calories: 2 kcal

  - Carbohydrates: 0.5g

Benefits:Contains antioxidants and may have antimicrobial properties.

Eggs (2-4, one per serving)

  - Calories: 70 kcal

  - Protein: 6g

  - Fat: 5g

  - Carbohydrates: 1g

Benefits:Rich in protein, vitamins A, D, and B12, and healthy fats.

Fresh Parsley (for garnish, optional)

  - Calories: 1 kcal per tablespoon

  - Carbohydrates: 0.2g

Benefits:Adds flavor and is high in vitamins A, C, and K. 

This dish is a hearty and comforting option, providing a good balance of protein, carbohydrates, and essential nutrients. Enjoy your meal!