Pyttipanna Swedish Hash Browns Recipe Genius Kitchen

SWEDISH HASH (PYTT I PANNA)

Steps:

• Cut bacon with scissors directly into frying pan.
• When crisp, drain bacon on paper towels, leaving fat in pan.
• Add onions and sauté until golden brown.
• Remove from pan.
• Add potatoes into pan along with a little margarine if needed and fry til golden brown.
• Sprinkle with salt and pepper.
• Add bacon, onions and meat to potatoes in pan.
• Mix well, carefully turning with a spatula.
• Serve piping hot.

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.

PYTT I PANNA (SWEDISH HASH)

Steps:

• In a large skillet, heat 3 tablespoons of the oil over medium heat. Add the onions and sauté until soft and golden, about 5 minutes.
• Using a slotted spoon, transfer the onions to a hot plate, leaving as much oil as possible in the skillet.
• Return the skillet to the heat and brown the potatoes for 4 minutes. Using the slotted spoon, transfer the potatoes to the plate with the onions, again leaving as much oil as possible in the skillet.
• Return the skillet to the heat and warm the meat for approximately 3 minutes. Return the onions and potatoes to the skillet and mix thoroughly with the meat.
• Season with the salt and pepper and heat thoroughly for 2 minutes.
• In a separate frying pan, add the remaining 1/2 tablespoon oil, and fry the eggs.
• Serve the hash on the hot plate, garnished with the fried eggs and sliced cucumber pickles.