Pytt i Panna

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
Pytt i Panna
  1. Fry the bacon over medium heat in a large pan until crisp.  Remove the bacon from the pan and set aside.
  2. 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,
  3. Melt the butter in the pan and add the leek, saute until soft.  Add the meat and fry until brown.
  4. Reduce the heat to low and add the bacon and vegetables back in, mixing everything together and re-heating.
  5. In a separate pan, fry the eggs sunny-side up.
  6. Serve the meat and vegetables, placing an egg on top of each serve.
Tagged , . Bookmark the permalink.

Comments are closed.