Swedish Pytt i Panna Recipe: Classic Potato, Meat & Egg Hash

A skillet filled with pytt i panna, a fried egg and pickled beets on a kitchen towel

If you have a jar of Spicy Pickled Beets in the fridge, they’re delicious straight from the jar—but they also make a perfect accompaniment to pytt i panna. Pytt i panna, Swedish for “pieces in a pan,” is a classic skillet dish traditionally made from leftover meat and potatoes, much like an American hash. At its core pytt i panna celebrates frugality and creativity by turning small fridge leftovers into a satisfying meal. This version is vegetarian, swapping chickpeas for meat and adding fresh spinach for color and a bright, earthy note. A fried egg and pickled beets finish the dish and give it that unmistakable Scandinavian touch.

Recipe

Pytt i Panna

A flavorful skillet of potatoes, chickpeas and spinach, finished with a fried egg and spicy pickled beets.

No ratings yet

Print
Pin
Rate

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 2 servings

Calories: 506kcal

Author: Kristi

Ingredients

2 tablespoons olive or canola oil divided
1 onion finely diced
2-3 garlic cloves minced
1 teaspoon chopped fresh thyme
2 tablespoons unsalted butter
2 cups leftover boiled new potatoes cut into quarters
½ cup cooked chickpeas
2 cups packed baby spinach
Salt and freshly ground pepper
2 eggs
Spicy Pickled Beets chopped, for serving

Instructions

1. Heat 1 tablespoon oil in a medium skillet (nonstick or well-seasoned cast iron preferred) over medium heat. Add the diced onion and sauté until soft and beginning to brown, about 3 minutes.
2. Add the minced garlic and chopped thyme and sauté until fragrant, about 1 minute. Stir in the butter; when it melts, add the potatoes. Cook until the potatoes are warmed through and start to brown, about 3–4 minutes.
3. Add the chickpeas and cook until heated through, about 2 minutes. Add the spinach in handfuls as needed and cook until wilted, another 2 minutes. Season with salt and freshly ground black pepper to taste. Remove from heat and keep warm.
4. Meanwhile, heat the remaining 1 tablespoon oil in a small to medium nonstick skillet over medium heat. Crack the eggs into the pan, season with salt and pepper, and lower the heat to medium-low. When the egg whites are set underneath, tilt the pan and spoon some of the hot oil over the tops of the eggs. Reduce heat to low and cover the pan, cooking until the yolks reach your preferred doneness—about 1–2 more minutes for runny yolks.
5. Serve the pytt i panna topped with a fried egg and a spoonful of chopped pickled beets.

Nutrition

Tried this Recipe? Tag me Today!Mention @TrueNorthKitchen or tag #truenorthkitchen in your post.

Course: dinner, Easy, lunch, vegetarian

Cuisine: Nordic, Scandinavian, Swedish