Pytt i panna, literally small pieces in a pan, is a Swedish fried hash of diced boiled potatoes, diced meat, and onion, pan fried until crisp and usually topped with a fried egg and served with pickled beets. It was born as a leftovers dish, a way to use up yesterday's boiled potatoes and whatever meat was left in the fridge, and it's still cooked that way in most Swedish homes.
What makes it more than just leftovers thrown in a pan is the dice size. Everything is cut small and uniform, closer to a quarter inch cube, which is what actually gives the finished hash its texture.
Ham, corned beef, sausage, and roast beef are all traditional meat choices, and the dish changes character depending on which one you use.
What Actually Matters
Dice everything small and uniform, and fry in batches. Large or uneven pieces steam in their own moisture instead of crisping, and a crowded pan does the same thing regardless of dice size. Fry the potatoes separately first until they have real color, then add the meat and onion afterward so nothing turns soft and gray.
Pytt i Panna (Swedish Hash)
Serves 4
Ingredients
- 4 cups diced boiled potatoes (about 4 medium potatoes, cooked and cooled)
- 2 cups diced cooked meat, such as ham, corned beef, or roast beef
- 1 yellow onion, diced
- 4 tablespoons butter, divided
- Salt and black pepper, to taste
- 4 large eggs
- Pickled beets, for serving
- Chopped fresh parsley, for serving
Method
- Dice the cooled boiled potatoes into small, uniform quarter inch cubes.
- Melt 2 tablespoons of the butter in a large skillet over medium high heat. Add the diced potatoes in a single layer and fry, stirring occasionally, for 8 to 10 minutes until golden and crisp on several sides.
- Push the potatoes to one side of the pan, add another tablespoon of butter, and fry the diced onion until softened and starting to brown, about 4 minutes.
- Add the diced meat to the pan and fry everything together for another 4 to 5 minutes, until the meat is heated through and has some color.
- Season with salt and pepper, keeping in mind that cured meats like ham are already salty.
- In a separate skillet, melt the remaining butter and fry the eggs sunny side up.
- Divide the hash among plates, top each with a fried egg, and serve with pickled beets and a scattering of parsley.
Prep time: 20 minutes. Cook time: 20 minutes. Total time: 40 minutes.
Nutrition (Per Serving, Estimated)
| Calories | Protein | Fat | Carbohydrates |
|---|---|---|---|
| 460 | 22g | 27g | 33g |
These figures are a calculated estimate based on the ingredients above, not lab verified nutrition data.
Tips and Variations
Boil and chill the potatoes a day ahead if you can; cold, day old boiled potatoes fry up crisper than freshly boiled ones because they've lost some surface moisture. This dish is genuinely built for using up leftovers, so swap in whatever cooked meat and vegetables you have on hand.
Frequently Asked Questions
What is the best meat to use?
Ham, corned beef, roast beef, and smoked sausage are all traditional. Corned beef gives the most distinctive, tangy version.
Why do I need to fry the potatoes separately from the meat?
Potatoes take longer to develop a crisp exterior, and adding the meat too early means it overcooks while you wait for the potatoes to color. Frying them in stages keeps both properly textured.
Is a fried egg required?
It's traditional and adds richness when you break the yolk into the hash, but the dish is complete without it if you'd rather skip it.
Can I use raw potatoes instead of boiled ones?
You can, but you'll need to par cook them first or fry them significantly longer over lower heat, since raw diced potatoes take much longer to cook through than to brown.
Why serve it with pickled beets specifically?
The sharp acidity of pickled beets cuts through the rich, buttery hash, which is a pretty classic Swedish flavor pairing across several dishes.
More From Wine Drop Cookery
Find more everyday Swedish cooking on the Swedish recipes hub. If you like other resourceful, leftovers driven dishes, browse Polish recipes. A well seasoned cast iron or carbon steel skillet makes a real difference here; see pots, pans, and cookware.
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
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