VegetarianÆbleskiver
30 min · 776 kcal · Breakfast · Nordic
Nordic
Pyttipanna
The Swedish hash of crisply fried diced potato, falukorv sausage and ham, topped with a fried egg and eaten with pickled beetroot. Traditionally made from Sunday's leftovers, and best when the potatoes are boiled the day before so they fry golden instead of falling apart.
Method
- Put the 220 g of peeled potatoes into a saucepan, cover with cold salted water and bring to the boil. Simmer 12-15 minutes, until a knife slides in with slight resistance — they must stay firm. Drain, spread out and leave to cool completely, or chill; warm potatoes will mash in the pan.
- Cut the cold potatoes into even 1 cm dice. Dice the 60 g of falukorv and the 40 g of ham to the same size — the whole point of pyttipanna is that every cube matches — and chop the 1 onion finely.
- Melt 10 g of the butter in a large heavy frying pan over medium-high heat. Fry the sausage and ham cubes for 3-4 minutes, stirring once or twice, until the edges are browned and glossy. Lift them out onto a plate, leaving the fat behind.
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743kcal
27gprotein
77gcarbs
37gfat
7gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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