Swedish Hash (Pytt i Panna)
Pytt i panna (also pyttipanna) is the consummate “leftover” recipe. Simply use whatever meat you have left over from the previous evening meal (steak, ham, lamb) to flavor this tasty “next day” hash.
Serves: 6Hands-on: 45 minutesTotal: 45 minutesDifficulty: Medium
- 2 tsp. salt
- 1 tsp. ground black pepper
- ⅛ tsp. ground allspice
- 6 slices thick-cut bacon
- 5 Tbsp. butter, divided
- 4 medium baking potatoes, peeled and diced
- 1 medium onion, peeled and chopped
- 2 cups diced cooked steak
- 6 large eggs
- In a small bowl, mix salt, pepper, and allspice. Set aside.
- In a large skillet, fry bacon until crisp. Place bacon on a plate covered with paper towels to drain.
- Remove fat from skillet. Add 3 tablespoons of butter and potatoes to the skillet and cook over medium-high heat, stirring often, until potatoes are golden. Add onion and cook, stirring often for 5 minutes, or until soft and brown at the edges. Add the steak and half of the salt, pepper, and allspice mixture. Stir and cook for 5 more minutes.
- In another skillet, working in batches with 1 teaspoon of butter per egg, melt butter and fry eggs sunny-side up.
- Divide the hash onto individual plates. Top each with a fried egg and a sprinkling of the salt mixture.