Main CourseBrunchDinner

Pyttipanna

Name: Pyttipanna
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: scandinavian
Ingredients: 600 g waxy potato peeled and cut into 1cm cubes; 1 pcs yellow onion chopped; 300 g smoked sausage cut into 1cm cubes; 2 tbsp unsalted butter; 1 tbsp neutral cooking oil; 1 tbsp worcestershire sauce; 1 tsp salt; 0.5 tsp black pepper freshly ground; 4 pcs large egg; 2 tbsp fresh parsley finely chopped (optional); 200 g pickled beet drained (optional)

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.

An original recipe by Forkin

Total time: 40 min
Serves: 4
Difficulty: Easy
Per serving: 569 kcal

Allergen information: may contain eggs, fish, gluten, milk, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

main

600 gwaxy potato, peeled and cut into 1cm cubes
1 pcsyellow onion, chopped
300 gsmoked sausage, cut into 1cm cubes
2 tbspunsalted butter
1 tbspneutral cooking oil
1 tbspworcestershire sauce
1 tspsalt
0.5 tspblack pepper, freshly ground

garnish

4 pcslarge egg
2 tbspfresh parsley, finely chopped(optional)
200 gpickled beet, drained(optional)

Equipment

large skillet · spatula · cutting board · knife · non-stick pan

The method

Step by step

1
Heat the butter and neutral cooking oil in a large skillet over medium-high heat until the butter is melted and foaming.
About 2 min
Cook’s 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.
About 12 min
Cook’s 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.
About 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.
About 5 min
5
Pour in the Worcestershire sauce and season with salt and black pepper, stirring everything together to combine well.
About 1 min
6
While the hash is finishing, fry the eggs sunny-side up in a separate non-stick pan over medium heat.
About 3 min
Cook’s 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.
About 2 min
8
Serve immediately with a side of pickled beets, if using.

Per serving

Nutrition

24%Score

Calories: 568.8kcal
Protein: 20.4g
Carbs: 40.8g
Fat: 36.1g
Fibre: 4.8g
Sugar: 9.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator, keeping the eggs separate if possible.

Reheating

Reheat the hash in a skillet over medium heat until warmed through, then top with a freshly fried egg.