This pytt i panna recipe, Swedish for “small pieces in a pan,” is made with a hash of sautéed onions, potatoes, smoked salmon, fried eggs and pickled beets. It makes a delicious and unusual Scandinavian style breakfast!
Also known as pyttipannu, this popular Swedish hash can be found in most grocery stores throughout the country.
Originally the dish was created to use up leftovers from the night before. You can certainly substitute leftover cooked steak, or even bacon and sausage, for the smoked trout or salmon in this recipe.
Serve this any time of day with a side of ketchup, mustard and toast!
Ingredients for Pytt i Panna (Swedish Hash)
- Chopped onions
- Butter
- Smoked trout, salmon or other leftover cooked meat)
- Diced cooked potatoes
- Salt and pepper
- Fried Eggs
- Diced Pickled Beets
- Minced chives
- Ketchup and mustard, for serving
How to Make Pytt i Panna
- Chop the onions, trout/salmon and potatoes into even 1/4-inch cubes.
- In a large heavy skillet, melt the butter. Add the chopped onion and saute until softened.
- Add the chopped trout or salmon and the diced potatoes. Mix well. Season to your taste with salt and pepper. Continue cooking until the mixture is lightly browned.
- Fry two eggs per serving. Place the hash evenly between two serving dishes. Top with the fried eggs, minced chives and diced pickled beets.
More Easy Breakfast Recipes:
- Swedish Pancakes
- Aebleskivers
- Salmon Cream Cheese Bagels
- Salmon & Spinach Benedict
- Spinach and Bacon Egg Bites
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Pytt i Panna (Swedish Breakfast Hash)
Recipe by Jason Hill – CookingSessions.comIngredients
- 1 large onion diced into 1/4-inch cubes
- 2 tablespoons butter
- 2 cups diced smoked trout or salmon or other cooked leftover meat
- 4 medium cooked red potatoes diced into 1/4-inch cubes
- 4 fried eggs (2 per serving)
- 1/2 cup pickled red beets diced into 1/4-inch cubes
- 2 tablespoons minced chives
- Ketchup and mustard for serving
Instructions
- Chop the onions, trout/salmon and potatoes into even 1/4-inch cubes.
- In a large heavy skillet, melt the butter. Add the chopped onion and saute until softened.
- Add the chopped trout or salmon and the diced potatoes. Mix well. Season to your taste with salt and pepper. Continue cooking until the mixture is lightly browned.
- Fry two eggs per serving. Place the hash evenly between two serving dishes. Top with the fried eggs, minced chives and diced pickled beets.
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