Pytt i panna: Difference between revisions
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|TotalCalories = 3931 | |||
|PortionCalories = 982 | |||
|DatePublished=31st January 2013 | |DatePublished=31st January 2013 | ||
|Author=Chef | |Author=Chef | ||
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| 300 g [[smoked pork]]/[[bacon]]/[[pancetta]], finely diced | | 300 g [[smoked pork]]/[[bacon]]/[[pancetta]], finely diced | ||
| 2-3 [[yellow onions]], finely diced | | 2-3 [[yellow onions]], finely diced | ||
| Spices: salt, [[freshly ground white pepper]] (and perhaps allspice). | | Spices: salt, [[freshly ground white pepper]] (and perhaps allspice). | ||
| 4 eggs and pickled [[beetroots]] for serving | | 4 eggs and pickled [[beetroots]] for serving | ||
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| Enjoy with a glass of cold [[beer]], [[milk]] and/or [[aquavit]] as needed! | | 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. | |||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
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[[Category:Scandinavian recipes]] | [[Category:Scandinavian recipes]] | ||
[[Category:Pan fried]] | [[Category:Pan fried]] | ||
Revision as of 16:39, 12 July 2016
| Pytt i panna | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 982 |
| Ready in: | 45 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 31st January 2013 |
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
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 12-15 peeled potatoes, finely diced (1x1 cm)
- 300 g smoked pork/bacon/pancetta, finely diced
- 2-3 yellow onions, finely diced
- Spices: salt, freshly ground white pepper (and perhaps allspice).
- 4 eggs and pickled beetroots for serving
Method
- 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!
Variations
Use any leftover meats, sausages or root vegetables as available, diced to 1x1cm.
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