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.
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- 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!