Pytt i panna
Pytt i panna (sometimes "pyttipanna") - Queen of swedish comfort food. This Swedish comfort food is a must-have for any hung-over Sunday brunch in Stockholm, but really makes you and your family full and happy any time or day of the week.
Cooking time calculator
Prompted by the popularity of our meat time cooking calculator, We thought that a simplified version of this would be useful on all of our recipes. It will give you a rough idea of when the recipe will be completed. By default it uses the current time as the recipe start time or you can select a completion time and it will show you when you should begin the recipe. Try it now!
- 12-15 peeled potatoes, finely diced (1x1 cm)
- 300 g smoked pork/bacon/pancetta, finely diced
- 2-3 yellow onions, finely diced
- Other leftover meats, sausages or root vegetables as available, diced as above
- Spices: salt, freshly ground white pepper (and perhaps allspice).
- 4 eggs and pickled beetroots for serving
- Blanche potatoes for a few minutes in salted, boiling water.
- Fry pork at medium heat in a big pan, preferably cast iron, until fat has melted.
- Add the drained potatoes (and other root vegetables as available) to pan a little at the time. Fry, stirring gently, until potatoes are golden.
- Add onions (and additional meats as available), fry until onions are transparent (and meats are cooked through).
- To taste, add salt, white pepper and perhaps a bit of allspice.
- Serve with fried eggs or raw egg-yolks on top, and (always!) with pickled beetroots on the side (in war-time or such other pickles may be substituted).
- Enjoy with a glass of cold beer, milk and/or aquavit as needed!