Pytt i panna

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Pytt i panna
Pytt i panna Electus
Servings:Serves 4
Ready in:45 minutes
Prep. time:15 minutes
Cook time:30 minutes
Difficulty:Average difficulty

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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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  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!

Chef's notes

Follow the RSPCA Think Pig Checklist to make sure that your pork has come from pigs that have been reared to higher welfare standards.