Pytt i panna is a very traditional dish in Sweden. Every year my cousins and I anticipate this amazingly homely meal in Sweden in the summer, and when my mum makes it at home, plates are licked clean! IKEA does frozen ready made pytt i panna which is a great alternative if you’re craving it, but nothing beats homemade.
Much like the English bubble and squeak, it is a great dish for using up leftover meat and vegetables. It is traditionally served with a fried or poached egg on top, and alongside pickled beetroot. I also can’t imagine this dish with a generous serving of ketchup too, but each to their own!
In my recipe for pytt i panna, I used smoked reindeer meat – however I appreciate this isn’t an easy thing to find in England! I would recommend any leftover meat (steak, pork, sausage meat, lamb, ham, etc) – my mum actually buys a packet frankfurters and slices them, and they are probably my favourite version of the dish. Slightly salted meat such as smoked meat is often delicious in this.
Also feel free to adjust the ratio of potato/veg/meat, there are no rules!
Ingredients (Serves 4 very hungry people, or 6 normal humans)
- 4 large white potatoes, diced – small cubes are better
- 2 large carrots, diced, again, small!
- 2 red onions, chopped
- 1/2 white onion, finely chopped
- Half a bulb of garlic, minced
- 200g smoked bacon lardons
- 300g leftover meat, cubed or chopped
- 150g butter, chopped up into smaller chunks.
- Vegetable oil
- 1tsp dried sage
- 1tsp dried oregano
- 1tsp dried parsley
- Salt and Pepper
- 4-6 eggs, one egg per person
- Picked beetroot to serve
- Set the oven at 180C.
- Boil the cubed potatoes and carrots in water for 10 minutes.
- Meanwhile, fry the lardons with some oil until cooked thoroughly but not yet crispy.
- Spread all the ingredients on a large oven tray, and mix around with a little bit of oil.
- Don’t forget to season with the salt, pepper, and the dried herbs, mix around, and dollop the butter chunks evenly around on the dish.
- Cook for around 30 minutes until the cooked.
- Serve with a fried egg on top of each serving, picked beetroot, and ketchup!