Pyttipanna, also pytt i panna, pyttipanne (Norwegian), pyttipannu (Finnish), is a hodgepodge of food similar to a hash. The term is Swedish for “small pieces in pan”. It is a popular dish in Sweden, Norway and Finland, and in Denmark, where it bears the name biksemad, literally meaning “mixed food”.
Traditionally consisting of potatoes, onions, and any kind of chopped or minced meat such as sausage, ham or meatballs, diced and then pan fried, it is often served with a fried egg, pickled beetroot slices, sour pickled gherkin slices, capers and sometimes ketchup or brown sauce. The dish was originally made from leftovers of past meals but now it is far more common to prepare pyttipanna from prime ingredients. Frozen pyttipanna of many varieties can be bought in almost every Swedish, Danish, Norwegian and Finnish supermarket. Many variants of the dish exist, including vegetarian and vegan dishes.
Pyttipanna is often abbreviated to pytt, especially when referring to variants such as oxpytt (pyttipanna made with beef) or krögarpytt (“inn master’s pytt”, made with more finely diced potatoes and beef).
- 650 g potatoes, cut into 1 cm cubes
- 1 large carrot, cut into ½ cm cubes
- 1 tablespoon vegetable oil
- 150 g fatty smoked bacon chunks
- 150 g leftover roast meat, such as pork, beef and lamb, diced (or more if desired)
- 15 g butter
- 2 onions, diced
- 150 g mushrooms, diced
- large sprig of thyme, leaves only discarding the stems
- 100 g smoked sausages, diced
- 30 g dried mushrooms, soaked in 150 ml just boiled water
Optional to serve:
- fried eggs
- tomato ketchup
- chopped fresh oregano
- sliced pickled gherkins
- pickled beetroot slices
- Bring a large pot of salted water to the boil. Add the potatoes and carrots. Boil for 5 minutes, then drain.
- Heat the vegetable oil in a very large frying pan. Add the bacon chunks and leftover meat. Fry on a medium-high heat until the bacon has rendered its fat and the meat is well seared.
- Add the butter to the frying pan. When it has melted, add the onions, and cook for 5 minutes, stirring regularly, then add the potatoes, carrots and sausage.
- Spread all of the ingredients out well in the pan, and fry on a medium heat for 5 minutes. Add the mushrooms and thyme and cook for a further few minutes.
- Strain the dried mushrooms, reserving their soaking liquor but discarding any gritty sediment. Finely chop the mushrooms and add to the frying pan along with 50ml of the cooking liquor. Stir thoroughly so everything is well combined.
- Season with salt and pepper and cook for a further 5 minutes, until a crust has developed on the underside, then stir again, scraping up any brown bits on the base of the pan. Repeat, until the carrots and potatoes are completely cooked through and everything is well browned.
- Divide the mixture between 6 plates and serve with the optional toppings.
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