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Swedish · Scandinavian

Pyttipanna

Non-vegetarian

Small cubes of potato, onion and cooked meat fried until crisp, topped with a fried egg and served with pickled beetroot. The Swedish way to use up leftovers.

Pyttipanna is a Swedish main course from Sweden, ready in about 45 minutes and made with potato and ham. It serves 4 and is rated easy to cook.

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Pyttipanna diced potato and meat hash topped with a fried egg and beetroot
Photo: Skivsamlare / Wikimedia Commons · CC-BY-SA-3.0
Prep
15 min
Cook
30 min
Total
45 min
Serves
4
Level
Easy
Calories
485

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Fry the potato (opens in a new tab) dice in the butter (opens in a new tab) and oil, turning occasionally, until golden and crisp.

  2. Step 2

    Push to the side, add the onion (opens in a new tab) and cook until soft, then add the meat and fry until browned at the edges. Season with salt and pepper (opens in a new tab).

    • 8 min
    • medium heat
    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  3. Step 3

    Fry the eggs (opens in a new tab) separately, sunny side up.

    • 4 min
    • medium heat

  4. Step 4

    Divide the hash between plates, top each with an egg (opens in a new tab) and parsley (opens in a new tab), and serve with pickled beetroot (opens in a new tab).

    • 2 min
    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
Sweden · Commonly attributedSimilar hashes exist in Finland (pyttipannu), Norway and Denmark (biksemad).Also popular in Finland, Norway, DenmarkMore food from Sweden
Dish
Dinner · Lunch · Brunch · Main courses
Cooking method
Pan-fried
Taste
savoury, salty, buttery
Diet
No gluten ingredients · No nut ingredients · High-protein
All labelsNon-vegetarian · No gluten ingredients · No nut ingredients · No added sugar · Alcohol-free · Beef-free · High-protein · Calorie-conscious
Worked out from the ingredients. How labels work
Good for
One-pan · Everyday · Uses leftovers · Budget-friendly
Cook more with
Potato · Ham · Butter · Onion · Egg
Techniques
Pan-frying · Pickling

Allergens

  • Contains: Milkfrom butter
  • Contains: Eggsfrom egg

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

485 kcal per serving

Calculated

1 serving ≈ 396 g · recipe makes 4

Where the energy comes from

  • Protein 19%
  • Carbohydrate 36%
  • Fat 45%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy485 kcal122 kcal
Protein23.5 g5.9 g
Carbohydrate43.4 g11 g
Net carbohydrate37.2 g9.4 g
Sugars4.9 g1.2 g
Added sugars0 g0 g
Fibre6.2 g1.6 g
Fat24.5 g6.2 g
Saturated fat6.4 g1.6 g
Trans fat——
Cholesterol245 mg62 mg
Sodium1327 mg335 mg
Salt equivalent3.3 g0.8 g
Vitamins & minerals per serving
Potassium
1220 mg
Calcium
86 mg
Iron
3.4 mg
Magnesium
75 mg
Vitamin A (RAE)
131 µg
Vitamin C
46 mg
Vitamin D
1.5 µg
Vitamin B12
0.8 µg
Folate (DFE)
69 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: parsley, beetroot.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Cook the potatoes first and on their own — crowding them with onions and meat makes them steam.

Food safety

  • Leftover meat should have been refrigerated within 2 hours of cooking and used within 3 days; fry it until piping hot.
  • Cook the eggs until the whites are fully set; cook the yolks through for anyone vulnerable.

Storage

  • Refrigerate the hash (without eggs) for up to 2 days.

Reheating

  • Re-crisp in a hot pan.

Variations

  • Biksemad (Denmark): The Danish version is often served with a fried egg, ketchup and Worcestershire sauce.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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