Pyttipanna

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Pytt i panna
Pyttipanna.JPG
Pyttipanna, as commonly served with a fried egg and pickled beetroot
Alternative namesBiksemad, pytt i panne, pyttipanne, pyttipannu
Region or state Nordic countries
Main ingredientsPotatoes, onions, chopped or minced meat
Ingredients generally usedFried egg, pickled beetroot

Pytt i panna (Swedish), pytt i panne (Norwegian), pyttipannu (Finnish) or biksemad (Danish), is a culinary dish consisting of chopped meat, potatoes and onions fried in a pan, similar to a hash, and popular in Scandinavia. The term is Swedish for "small pieces in a pan". [1] [2]

Contents

Traditionally consisting of potatoes, onions, and any kind of chopped or minced meat such as sausage, ham, or meatballs, diced and then pan-fried, it is often served with a fried egg, pickled beetroot slices, sour pickled gherkin slices, capers and sometimes ketchup or brown sauce. [3] [4] An alternative version of the dish includes cream stirred in after frying, creating something like a gravy, turning it into "cream-stewed pyttipanna" (Swedish : gräddstuvad pyttipanna). [5]

The dish was originally made from leftovers of past meals [2] but now it is also common to prepare pytt i panna from prime ingredients. Frozen pyttipanna of many varieties can be bought in almost every Swedish, Danish, Norwegian and Finnish supermarket. Many variants of the dish exist, including vegetarian and vegan dishes.[ citation needed ]

Pytt i panna is often abbreviated to pytt, especially when referring to variants such as oxpytt (pytt i panna made with beef) or krögarpytt ("innkeeper's pytt", made with more finely diced potatoes and beef).[ citation needed ]

Plain pytt i panna without any garnish Pyttipannu.jpg
Plain pytt i panna without any garnish

Similar dishes

References

  1. "Pytt i panna recipe". BBC Food. Archived from the original on 2022-08-09. Retrieved 2022-08-09.
  2. 1 2 Diehl, K.S. (2012). The Everything Nordic Cookbook. F+W Media. p. 199. ISBN   978-1-4405-3282-5.
  3. Harding, Paul; Mark Elliott; Steve Kokker; Tom Masters (2007). Scandinavian Europe. Lonely Planet. p. 393. ISBN   978-1-74104-553-6.
  4. "How to Prepare Pytt i Panna (Swedish Hash)". The Spruce Eats. Archived from the original on 2022-08-09. Retrieved 2022-08-09.
  5. "Gräddstuvad pytt i panna". RECEPT. Archived from the original on October 8, 2022. Retrieved Feb 18, 2023.