Pytt I Panna

5 from 1 vote

Pytt i panna is a tasty Swedish hash you can enjoy for breakfast or dinner. The name of the dish literally means “small pieces mixed in a pan”, and is the ultimate Scandinavian leftover food.

Prep Time5

Cook Time10

Course: Breakfast, Dinner, Main Course

Cuisine: Norwegian, Swedish

Keyword: bacon, potatoes, skillet

Servings:

Calories: 311kcal

Author: Tonje

Cost: Cheap

Ingredients

1 kg diced cooked potatoes
8 bacon medallions
2 onions
4 eggs
1 tablespoon olive oil
salt
black pepper

Instructions

Dice all the ingredients in bite sized pieces.
Heat some oil in a frying pan on medium heat and add the diced meat and vegetables. Leave them to sautee while stirring occasionally until they are all golden brown and warmed through. The exact cooking time will vary depending on exactly which ingredients you use, but 5-10 minutes is typical.
When the potatoes and bacon have warmed through and started to turn golden, move them to one side of the skillet and crack the eggs on the other half. Fry for a few minutes until the eggs are to your liking. If you have a small skillet, you might want to cook the eggs separate in a different skillet.
Serve the pytt i panna with the egg on top, and sprinkle chopped fresh parsley over the dish.

Notes

Can I serve this with a sauce? – Absolutely. You can serve this dish with your favorite sauce. Try it with ketchup, hot sauce, or even gravy!

Leftovers

This easy dish stores really well! Here is how you can manage the leftovers:

Storing: This dish can be stored in an airtight container in the fridge for up to 3 days, then reheated before serving.
Freezing: Pytt i panna can absolutely be frozen! Freeze it in freezer safe storage containers for up to 6 months, then either thaw in the fridge before reheating it, or reheat it in a skillet directly from frozen.
Reheating: Reheat the pytt i panna in a skillet or microwave until it’s hot throughout, then serve.

Top tips

Here’s my expert advice on how to make the perfect authentic pytt i panna:

This dish has no rules. Use any ingredients you want, and pan fry them for exactly as long as you like.
There are infinite amounts of regional varieties of the dish. In truth, every family uses their preferred ingredients, and that’s okay!
Pytt i panna is mainly potato based. Raw potatoes are too hard to pan fry in a reasonable amount of time. Therefore, you should always use potatoes that are at least partially cooked, or thawed frozen potatoes.
To achieve the best results, you should dice the meat and vegetables into similar sized pieces. This will ensure that they cook evenly.

Nutrition