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Pytt i Panna (Swedish Hash)

The most Swedish of all dishes! We also called it Swedish “calentado”, for the Colombian version, where one uses all kinds of leftovers and mixes them to make a meal.

Pytt i Panna (Swedish Hash)

Servings 4


  • 3 tablespoons margarine or butter
  • 8 – 10 potatoes peeled and cut in small cubes. I do not use raw potatoes but cook them whole taking them out while still hard
  • 2 yellow onions finely chopped
  • 100 g 3 ½ oz smoked ham, cut in small cubes
  • 4 dl boiled or roast beef cut in small cubes
  • 1 teaspoon salt
  • White pepper
  • Finely chopped parsley
  • 4 eggs


  • Heat a skillet with part of the margarine or butter.
  • When the foam subsides, add the potato cubes and cook over moderate heat till golden brown and tender.
  • Remove to a platter.
  • Add the remaining margarine or butter to the skillet and cook the onions till soft and translucent.
  • Mix with the potatoes.
  • Sauté the ham, add the beef and brown it lightly.
  • Return the potatoes and onions to the skillet, mix well.
  • Add salt and pepper to taste, heat the hash thoroughly and transfer to a heated platter.
  • Sprinkle with chopped parsley.
  • Fry the eggs in vegetable oil in a separate skillet. Serve the eggs on top of the hash, accompany with ketchup and A1 sauce.

Photo by Sharon Hahn Darlin

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