Pyttipanna Swedish Fry Recipes

PYTT I PANNA - SWEDISH HASH

Steps:

• Cut the beef into dices of about ½ inch squared.
• Gently fry the onions in a little butter until golden. Set aside.
• Fry the diced potatoes carrots and parsnips in butter for 8-10 minutes over medium heat. Add the chicken stock. When the stock has boiled in/evaporated completely, turn the heat up for 2-3 minutes or until the vegetables are golden and crispy on the outside.
• In a separate - very hot skillet - fry the beef quickly until browned but not well-done.
• Add the vegetables and onion to the beef (for an extra decadent version, also add ¼ cup of cream) and cook together for about a minute. Season with salt and a good amount of freshly ground black pepper.
• Serve with fried eggs, beetroot and some good mustard. Garnish with chopped chives.

PYTTIPANNA (SWEDISH FRY)

Steps:

• Cut the peeled potatoes and the meat into 1/4-inch cubes.
• If using raw potatoes, soak in cold water for 30 minutes, then drain.
• Mix the meat cubes with the dry mustard.
• Fry the meat, potatoes and onions separately in a large skillet.
• Fry the eggs in another skillet.
• Mix the meat, potatoes and onions and heat them for a moment in the skillet.
• Add salt and pepper to taste.
• Garnish with the parsley and the eggs.
• Serve with the accessories.

PYTTIPANNA (SWEDISH HASH BROWNS)

Steps:

• Peel and dice the potatoes. Dice the meat.
• Heat butter in a frying-pan and add potatoes, onion and meat. Fry until golden, turning often with a spatula.
• When all the ingredients are golden, season to taste with salt and pepper. Sprinkle over the parsley.
• Serve the pyttipanna with fried eggs and a glass of cold milk.