A few weeks ago I was flicking through a Jamie Oliver cook book and came across his version of Swedish Pytt i Panna, which Jamie says means “little pieces”. I’m not sure about that, but I do know that pytt i panna is very yummy, and basically a Swedish version of bubble and squeak, using leftovers cut into small evenly sized pieces, and topped with a fried egg. When I was 15 I spent a year in Sweden, in the town of Svanesund, as an exchange student. One of the families I stayed with (The Johansson’s) had 4 children, and we had great fun cooking. The next time I had a fridge full of left overs pytt i panna came to mind and this is my version of it. It’s traditionally made with potatoes, but I had lots of other cooked vegies in the fridge as well. I also used leftover chicken, chicken sausages and lamb sausages.
Pytt i Panna (Swedish leftovers) (Amines, Moderate / Low Salicylates, Low Glutamates)
- 6 slices preservative free bacon, finely sliced
- 2 cups cooked potatoes and/or other vegetables, diced into evenly sized pieces
- 1 medium leek, finely sliced
- 2 tblspns butter
- 2 cups leftover meat, diced into evenly sized pieces
- Eggs – 1 per person
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| Pytt i Panna |
- Fry the bacon over medium heat in a large pan until crisp. Remove the bacon from the pan and set aside.
- Add the potatoes/vegetables to the ban and fry in the bacon fat (drain it off a bit if there is a lot of fat left) until browned and crisp. Remove and set aside,
- Melt the butter in the pan and add the leek, saute until soft. Add the meat and fry until brown.
- Reduce the heat to low and add the bacon and vegetables back in, mixing everything together and re-heating.
- In a separate pan, fry the eggs sunny-side up.
- Serve the meat and vegetables, placing an egg on top of each serve.
