Swedish Pytt i Panna (Potato and Beef Hash with Fried Egg)
Why this recipe works
- Crisp, browned edges: Small, even potato cubes cook quickly and develop golden edges when left to sit against the hot pan.
- Fast hash-style cooking: Dicing the beef finely helps it brown and cook through in the same pan as the potatoes and onion.
- Bright contrast: Beetroot and Worcestershire sauce cut through the richness of the fried egg, potatoes and beef.
Get the most out of this recipe
Texture tips
- For better browning: Keep the potatoes in a single layer where possible and avoid constant stirring so the cut sides can colour properly.
- Avoid a crowded pan: If the pan is too full, cook the potatoes first, then brown the beef and onion before combining everything again.
Ingredient notes
- Choose waxy potatoes: Firm, waxy potatoes hold their shape better during frying and give the hash distinct, crisp-edged pieces.
- Cut everything small: Even, small dice help the potatoes cook through and allow the beef to brown quickly without becoming tough.
Authenticity notes
- Classic accompaniments: Pytt i panna is commonly served with a fried egg and beetroot, giving the dish its familiar mix of savoury richness and sharp-sweet contrast.
- Home-style hash: The dish is a practical Swedish hash built around crisp potatoes, onion and leftover or quickly cooked meat rather than a sauced preparation.
Make-ahead tips
- Prep ahead: The potato, onion and beef can be diced in advance and kept chilled separately so the hash comes together quickly.
- Reheat in a pan: Reheat leftover hash in a hot frying pan to restore some crispness, then fry fresh eggs just before serving.
Equipment you'll need
Ingredients
Instructions
- Cut the potatoes into small, even cubes (about 1 cm). Peel and finely dice the onion, and cut the beef into small dice so it cooks quickly.
- Heat a large frying pan over medium-high heat and add the potatoes in a single layer. Season with half the salt and pepper, then fry for 10 to 12 minutes, turning now and then, until golden and crisp on the edges and tender inside.
- Add the onion and beef to the pan and fry for 6 to 8 minutes, stirring and pressing the mixture into the pan so it browns well. Cook until the onion is soft and the beef is browned and cooked through, then season with the remaining salt and pepper.
- Push the hash to one side of the pan and crack in the eggs. Fry for 2 to 3 minutes until the whites are set and the yolks are still runny, or cook to your liking.
- Slice the beetroot and serve it alongside the hash. Finish with Worcestershire sauce and chopped parsley at the table.
Recipe notes
Tips
- For the best browning, keep the pan hot and avoid stirring constantly; let the potatoes sit against the pan to develop colour.
- If your pan is crowded, fry the potatoes first, tip them onto a plate, then brown the beef and onion before returning the potatoes to finish.
- Eggs should be cooked until the whites are set; if serving anyone vulnerable, cook the yolks until firm.
Substitutions
- Replace Worcestershire sauce with soy sauce for a similar savoury finish.
- Replace fresh parsley with fresh dill for a more distinctly Nordic flavour.
Storage
- Refrigerate up to 2 days
- Cool the hash quickly and refrigerate in a sealed container. Reheat in a hot frying pan until piping hot and re-crisped; fry fresh eggs to serve.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 2 servings
- Total time: 30min (30min active)
- Difficulty: Easy
- Cuisine: Nordic
-
Allergens:
Eggs
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Stegt Flæsk (Crispy Pork Belly with Parsley Sauce)
Crispy pork belly with warm parsley sauce
Discada Norteña (Northern Mexican Mixed Meat Skillet)
Mixed meat skillet with bacon, beef, pork and beer
Pollo al Ajillo (Garlic Chicken in White Wine)
Spanish garlic chicken simmered in olive oil and white wine
Albóndigas (Lighter Turkey Meatballs) in Smoky Tomato Sauce
Baked turkey meatballs in smoky tomato and garlic sauce
Lihapyörykät (Finnish Meatballs with Allspice Gravy)
Finnish meatballs simmered in allspice gravy
Air Fryer Tofu
Air-fried tofu tossed in soy, sesame, and spring onion.
Chettinad Chicken Curry
Peppery Chettinad chicken curry with coconut, tomato and curry leaves
Tết Chicken Rice with Herbs and Fish Sauce Dressing
Chicken rice with cucumber, herbs and fish sauce dressing
Tarka Dal with Ghee and Dried Chillies
Creamy tarka dal topped with sizzling ghee, garlic and chillies
Pato en Mole de Ciruela (Duck in Plum Mole)
Braised duck legs in smooth plum mole with sesame
Amritsari Macchi (Spiced Fried Fish)
Punjabi spiced fried fish with a crisp gram flour coating
Braised Short Ribs with Red Wine and Mushrooms
Red wine braised beef short ribs with mushrooms and onions
Frittata di Patate (Potato, Onion and Parmesan Frittata)
Potato frittata with onion and parmesan
Tortilla Española (Spanish Omelette)
Thick Spanish omelette with potatoes and onion
Bacalhau à Brás (Shredded Salt Cod with Eggs and Potatoes)
Salt cod with eggs, shoestring potatoes, olives and parsley
Pytt i Panna (Swedish Hash with Fried Egg and Beetroot)
Swedish hash with fried egg and beetroot
Labskaus (Corned Beef and Potato Hash with Beetroot and Fried Egg)
Corned beef, potato and beetroot hash topped with a fried egg
Bacalhau à Gomes de Sá (Portuguese Salt Cod Casserole)
Portuguese salt cod bake with potatoes, eggs and olives
You might also like
Gaeng Massaman Tofu (Vegan Massaman Curry)
Vegan Massaman tofu curry with potatoes, coconut milk and peanuts
Barbacoa de Borrego (Mexican Slow-Cooked Lamb in Chilli Broth)
Slow-cooked lamb in guajillo and ancho chilli broth
Bigos (Polish Hunter’s Stew with Sauerkraut and Sausage)
Polish stew with sauerkraut, cabbage, pork and smoked sausage
Tostadas de Tinga con Aguacate (Chicken Tinga Tostadas)
Chicken tinga on crisp tostadas with avocado and crema
Sooji Halwa (Semolina Pudding with Ghee and Cardamom)
Toasted semolina pudding cooked with ghee, cardamom and sugar syrup
Zwiebelrostbraten (Pan-Fried Steak with Crispy Onions)
Pan-fried steak topped with crispy onions and pan sauce
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen 8-Inch Chef Knife
- AUS-10 steel
- Balanced design
- Less traditional feel
Titanium & PP Double-Sided Cutting Board
- Separate surfaces for meat and produce
- Resists odors and stains
- Harder on knife edges than wood or plastic
All-Clad HA1 Hard Anodized Nonstick Fry Pan 12 Inch
- Top-tier build quality
- Excellent heat distribution
- Expensive
OXO Good Grips 2-Piece Cutting Board Set
- Two useful sizes with reversible cutting surfaces
- Dishwasher safe and easy to clean
- Plastic surfaces will show knife marks over time
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
