Pytt I Panna Swedish Fried Hash With Pickled Beetroot 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.

PYTT I PANNA - SWEDISH FRIED HASH WITH PICKLED BEETROOT

Steps:

• Heat up a large frying pan and melt the half the butter.
• Add the diced potatoes and saute until the potatoes are golden brown and soft.
• In another smaller frying pan, add the remaining butter and melt.
• Add the diced onions and cook until golden brown and soft.
• Add the fried onions to the fried potatoes, then add the parsley, mix gently but well - cover and keep warm.
• Put the chopped meat into the onion pan and saute quickly and over a high heat.
• Add the meat to the potatoes and onion mixture.
• Heat up the sunflower oil and fry the eggs.
• Serve the Pytta I Panna immediately with a fried egg on top of the potato, onion and meat mixture.
• Accompany this dish with a bowl of pickled beetroot and rye bread.

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.