Pyttipanna
A classic Scandinavian hash made from diced potatoes, smoked sausage, and onions, all fried together in a single pan. This hearty and satisfying dish is traditionally served with a fried egg on top and a side of pickled beets.
En original opskrift af Forkin
- Tid i alt
- 40 min.
- Portioner
- 4
- Sværhedsgrad
- Nem
- Pr. portion
- 569 kcal
Allergenoplysninger: kan indeholde æg, fisk, gluten, mælk og sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
main
- 600 gwaxy potato, peeled and cut into 1cm cubes
- 1 stk.yellow onion, chopped
- 300 gsmoked sausage, cut into 1cm cubes
- 2 spsk.unsalted butter
- 1 spsk.neutral cooking oil
- 1 spsk.worcestershire sauce
- 1 tsk.salt
- 0,5 tsk.black pepper, freshly ground
garnish
- 4 stk.large egg
- 2 spsk.fresh parsley, finely chopped(valgfrit)
- 200 gpickled beet, drained(valgfrit)
Udstyr
large skillet · spatula · cutting board · knife · non-stick pan
Fremgangsmåde
Trin for trin
- 1
Heat the butter and neutral cooking oil in a large skillet over medium-high heat until the butter is melted and foaming.
Ca. 2 min.
Kokkens note: Using both butter and oil prevents the butter from browning too quickly.
- 2
Add the diced potatoes in a single layer and cook for 10-12 minutes, stirring occasionally, until golden brown and almost tender.
Ca. 12 min.
Kokkens note: Don't overcrowd the pan; this helps the potatoes to brown rather than steam.
- 3
Add the chopped onion to the skillet and cook for another 4-5 minutes, stirring frequently, until the onion softens and becomes translucent.
Ca. 5 min.
- 4
Stir in the cubed sausage and continue to cook for 5 minutes until it is heated through and lightly browned at the edges.
Ca. 5 min.
- 5
Pour in the Worcestershire sauce and season with salt and black pepper, stirring everything together to combine well.
Ca. 1 min.
- 6
While the hash is finishing, fry the eggs sunny-side up in a separate non-stick pan over medium heat.
Ca. 3 min.
Kokkens note: For a classic presentation, aim for a runny yolk.
- 7
Divide the pyttipanna among four serving plates, top each with a fried egg, and garnish with fresh parsley.
Ca. 2 min.
- 8
Serve immediately with a side of pickled beets, if using.
Pr. portion
Næringsindhold
- Kalorier
- 568,8kcal
- Protein
- 20,4g
- Kulhydrat
- 40,8g
- Fedt
- 36,1g
- Kostfibre
- 4,8g
- Sukker
- 9,5g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
Store leftovers in an airtight container in the refrigerator, keeping the eggs separate if possible.
Reheat the hash in a skillet over medium heat until warmed through, then top with a freshly fried egg.