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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 40 min
- Porcje
- 4
- Trudność
- Łatwy
- Na porcję
- 569 kcal
Informacja o alergenach: może zawierać jaja, ryby, gluten, mleko i siarczyny. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
main
- 600 gwaxy potato, peeled and cut into 1cm cubes
- 1 szt.yellow onion, chopped
- 300 gsmoked sausage, cut into 1cm cubes
- 2 łyżkaunsalted butter
- 1 łyżkaneutral cooking oil
- 1 łyżkaworcestershire sauce
- 1 łyżeczkasalt
- 0,5 łyżeczkablack pepper, freshly ground
garnish
- 4 szt.large egg
- 2 łyżkafresh parsley, finely chopped(opcjonalnie)
- 200 gpickled beet, drained(opcjonalnie)
Sprzęt
large skillet · spatula · cutting board · knife · non-stick pan
Sposób przygotowania
Krok po kroku
- 1
Heat the butter and neutral cooking oil in a large skillet over medium-high heat until the butter is melted and foaming.
Około 2 min
Wskazówka kucharza: 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.
Około 12 min
Wskazówka kucharza: 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.
Około 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.
Około 5 min
- 5
Pour in the Worcestershire sauce and season with salt and black pepper, stirring everything together to combine well.
Około 1 min
- 6
While the hash is finishing, fry the eggs sunny-side up in a separate non-stick pan over medium heat.
Około 3 min
Wskazówka kucharza: 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.
Około 2 min
- 8
Serve immediately with a side of pickled beets, if using.
Na porcję
Wartości odżywcze
- Kalorie
- 568,8kcal
- Białko
- 20,4g
- Węglowodany
- 40,8g
- Tłuszcz
- 36,1g
- Błonnik
- 4,8g
- Cukry
- 9,5g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
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.