Pytt i Panna Swedish Hash Recipe

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  • 40 mins
  • Prep: 15 mins,
  • Cook: 25 mins
  • Yield: 5-6 servings
Ratings

For best results, try to dice the potatoes, onion, and leftover meat into uniform 1/4-inch pieces. The potatoes should be drained of any water and patted dry before cooking.

What You'll Need

  • 6 slices bacon
  • 6 to 8 cooked potatoes, peeled and diced into uniform pieces
  • 1 medium onion, diced into uniform pieces (about 1 cup)
  • 2 tbsp. butter
  • 1 to 2 cups leftover meat (lamb, steak, ham, or pork), diced into uniform pieces
  • 5 to 6 eggs

How to Make It

  1. Finely dice bacon and fry over medium heat in a large pan until crisp (cast iron works well for this). Remove cooked bacon from pan and drain off all but 4 tablespoons of bacon grease. Add diced potatoes to pan and stir-fry in bacon fat until browned and crisp; remove from pan. Melt butter in pan; add chopped onions and sauté just until limp. Add chopped meat and brown, about five minutes. Reduce heat to low; return bacon and potatoes to pan, mixing all ingredients together and heating until warm.
  1. In a separate pan, fry the eggs "sunny-side up." Transfer the hash to individual plates and crown with a fried egg on top of each serving.