Pytt i panna

From Cookipedia
Jump to: navigation, search


Pytt i panna
Pytt i panna
Servings:Serves 4
Ready in:45 minutes
Prep. time:15 minutes
Cook time:30 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:31st January 2013
Overall recipe rating: 74/100 from 2 reviews

 You need to enable JavaScript to vote

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.

Ingredients

Orange arrow.png Create a printable shopping list for this recipe's recipeIngredient

Method

  1. Blanche potatoes for a few minutes in salted, boiling water.
  2. Fry pork at medium heat in a big pan, preferably cast iron, until fat has melted.
  3. Add the drained potatoes (and other root vegetables as available) to pan a little at the time. Fry, stirring gently, until potatoes are golden.
  4. Add onions (and additional meats as available), fry until onions are transparent (and meats are cooked through).
  5. To taste, add salt, white pepper and perhaps a bit of allspice.
  6. 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).
  7. Enjoy with a glass of cold beer, milk and/or aquavit as needed!

Variations

Use any leftover meats, sausages or root vegetables as available, diced to 1x1cm.

Graph your Body Mass Index

See your personal Body Mass Index (BMI) plotted on a graph against national averages.