Classic Swedish Potato and Meat Hash

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Pytt i Panna is Sweden's beloved answer to the morning-after feast, transforming leftover roasted meats and boiled potatoes into a golden, crispy hash crowned with a runny fried egg. Served with tart lingonberry jam and pickled beets, this humble skillet meal balances savory richness with bright, tangy accents for a deeply satisfying one-pan dinner.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 28 gFat
• 11 gSaturated Fat
• 49 gCarbs
• 5 gFiber
• 18 gSugar
• 32 gProtein
• 720 mgSodium
• 1100 mgPotassium
• 90 mgCalcium
• 4.5 mgIron
• 18 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the hash

• 1.5 lbs Yukon Gold potatoes (about 700 g), peeled and cut into 1/2-inch dice
• 1 large yellow onion, finely chopped
• 8 oz cooked beef (chuck or brisket), diced into 1/2-inch cubes
• 6 oz cooked pork or smoked ham, diced into 1/2-inch cubes
• 3 tbsp unsalted butter, divided
• 1 tbsp beef drippings or vegetable oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp fresh flat-leaf parsley, chopped

For serving

• 4 large eggs
• 1/2 cup lingonberry jam
• 1 cup store-bought pickled beets, drained and sliced
• 1 tbsp Dijon or Swedish mustard, optional

Directions

1. Place the diced potatoes in a large saucepan, cover with cold salted water, and bring to a boil over high heat. Par-cook for 5-6 minutes until just tender but still holding their shape, then drain thoroughly and let steam-dry in the colander for 5 minutes.
2. Heat 2 tablespoons of butter with the beef drippings in a 12-inch cast-iron skillet over medium-high heat. Add the chopped onion and sauté for 3-4 minutes until softened and lightly golden at the edges.
3. Spread the drained potatoes across the skillet in an even layer, pressing them down gently with a spatula. Let them cook undisturbed for 5-6 minutes to develop a deep golden crust on the bottom.
4. Add the diced beef and pork to the skillet, season with salt and pepper, and toss to combine. Continue cooking for another 8-10 minutes, stirring only occasionally, until the potatoes are crisp on the outside and the meat edges are caramelized.
5. Stir in the chopped parsley, taste for seasoning, and transfer the hash to a warmed serving platter or divide among four plates, keeping the skillet hot.
6. In a clean non-stick skillet, melt the remaining 1 tablespoon of butter over medium heat. Crack in the eggs one at a time and fry sunny-side up for 3-4 minutes until the whites are set and the edges are lacy, leaving the yolks runny.
7. Slide a fried egg on top of each portion of hash and serve immediately, passing small bowls of lingonberry jam, pickled beets, and mustard at the table so everyone can add their own.
8. Encourage diners to break the yolk into the hash so it coats every crispy cube, then balance each bite with a small spoonful of jam and a slice of pickled beet.

Cook’s Notes

• Use a mix of leftover roast meats for the most authentic flavor; corned beef, kielbasa, or thick-cut bacon also work beautifully when fresh roast isn't available.
• Resist the urge to stir the potatoes constantly at the start—letting them sit undisturbed builds the signature crispy crust that defines great pytt i panna.
• For an even richer base, render 3-4 tablespoons of diced bacon first and cook the potatoes in the bacon fat instead of butter.
• Lingonberry jam is non-negotiable for the true Swedish experience; its sharp tartness cuts through the savory richness and brightens every bite.
• If the potatoes brown too quickly, lower the heat slightly and add a splash of oil rather than moving them—patience produces the best crust.

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