Pytt i Panna
Pytt i Panna, literally "small pieces in the pan", is the classic Swedish leftover dish, developed in the modest kitchens of the 19th century as a way not to waste potatoes and meat left over from previous meals. The name describes the process exactly — finely diced ingredients fried together in a single pan, resulting in a simple but flavour-packed dish. Although today it is often prepared with fresh meat specifically for the purpose, the dish remains a symbol of practical Swedish cooking, frequently served for weeknight dinners. The combination of crisp potatoes, savoury meat, sweet onion and a creamy fried egg on top, alongside tangy pickled beetroot, creates a contrast of textures and flavours enjoyed by generations of Swedes.
Diced potatoes
Boiled potatoes fried into small cubes
Leftover meat
Traditionally made with leftover roast
Browned onion
Diced onion, fried separately until golden
Fried egg topping
Classically served with a fried egg on top
Ingredients 4 servings
- 600 g potatoes, boiled and cooled
- 400 g roast beef, small cubes
- 1 large onion, diced
- 4 tbsp butter
- Salt and black pepper
- 4 eggs, for frying
- 2 tbsp chopped parsley
- Pickled beetroot, for serving
- Oil for frying
How to make it
- 1Cut the boiled and cooled potatoes into small, even cubes.
- 2Melt half the butter in a large pan and fry the potatoes over medium-high heat, turning rarely, until golden and crisp at the edges.
- 3Transfer the potatoes to a plate and keep warm.
- 4In the same pan, melt the rest of the butter and fry the diced onion until lightly browned.
- 5Add the diced beef and fry quickly over high heat just until heated through and coloured.
- 6Combine the potatoes, onion and beef in the pan, season with salt, pepper and parsley, and toss gently.
- 7Separately, fry the eggs in a little oil until the whites are set and the yolks remain soft.
- 8Serve the potato mixture with a fried egg on top of each portion and pickled beetroot alongside.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
