Pytt i panna (Swedish potato and meat hash)
40 min · 40 g protein · 458 cals / serving
Swedish hash: small cubes of crisp potato, onion and beef with a little smoked ham, topped with a fried egg and served with pickled beets. Lean sirloin instead of fatty leftovers and parboiled potatoes mean it browns well on much less fat.
Ingredients
- 1 1/3 lb gold potatoes, peeled, 1 cm (⅓-inch) cubes
- 1 tbsp canola oil
- 3 medium onions, finely chopped
- 1 lb top sirloin steak, 1 cm (⅓-inch) cubes
- 3.5 oz smoked ham, 6% fat, diced
- 1 tsp salt
- 1/2 tsp black pepper
- 4 eggs
To serve
- 2 tbsp fresh parsley, chopped
- 5 oz pickled beets, inlagda rödbetor
Steps
- Boil the potato cubes in salted water for 4–5 minutes, until just tender at the edges. Drain well and let them steam dry for a few minutes.
- Heat two-thirds of the oil in a large non-stick frying pan over medium-high heat and fry the potatoes 10–12 minutes, turning now and then, until golden and crisp.
- Meanwhile, heat the rest of the oil in a second pan and cook the onion for 6–8 minutes until soft and golden. Turn the heat up, add the beef and ham and sear 3–4 minutes until the beef is browned and reaches at least 145°F.
- Tip the meat and onion into the potatoes, season with salt and pepper and fry together for 2 minutes.
- Fry the eggs in the meat pan until the whites are completely set and the yolks begin to thicken; for a fully firm yolk cook to 160°F. Serve the hash with an egg on top, the parsley and the pickled beets.
Good to know
Can I use leftovers?
That is what pytt was invented for. Leftover roast, steak or a Sunday roast's last slices work perfectly; just dice and warm them through at the end rather than searing.
Why parboil the potatoes?
Raw cubes need a lot of fat and 20-plus minutes to cook through. Parboiled ones are already soft inside, so they only need a short fry to crisp up.
Alternatives
Per
- Calories
- 123
- Protein
- (36%)
- 11 g
- Fat
- (32%)
- 4 g
- Carbohydrates
- (32%)
- 10 g
- of which sugar
- 3 g
- Fiber
- 1 g
- Sodium
- 275 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1834 kcal goes into the pot and 1830 g of ingredients comes out as about 1490 g of food: 123 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.