Pyttipanna

Pytt i panna
	A plate of pytt i panna with vegetables, sliced beet, and a fried egg
Alternative names	Biksemad, pytt i panne, pyttipanne, pyttipannu
Region or state	Fennoscandia
Main ingredients	Potatoes, onions, chopped or minced meat
Ingredients generally used	Fried egg, pickled beetroot
	Cookbook: Pytt i panna;

Pytt i panna, also pytt i panne,^[1] pytt i panne (Norwegian), pyttipannu (Finnish), is a culinary dish consisting of chopped meat, potatoes, and onions fried, similar to a hash. The term is Swedish for "small pieces in pan". It is a popular dish in Sweden, Norway and Finland, and in Denmark, where it bears the name biksemad, literally meaning "mixed food".

Traditionally consisting of potatoes, onions, and any kind of chopped or minced meat such as sausage, ham or meatballs, diced and then pan fried, it is often served with a fried egg, pickled beetroot slices, sour pickled gherkin slices, capers and sometimes ketchup or brown sauce.^[2] The dish was originally made from leftovers of past meals^[1] but now it is far more common to prepare pytt i panna from prime ingredients. Frozen pytt i panna of many varieties can be bought in almost every Swedish, Danish, Norwegian and Finnish supermarket. Many variants of the dish exist, including vegetarian and vegan dishes.

Pytt i panna is often abbreviated to pytt, especially when referring to variants such as oxpytt (pytt i panna made with beef) or krögarpytt ("inn master's pytt", made with more finely diced potatoes and beef).

Plain pytt i panna without any garnish

Similar dishes[]

Biksemad, from Denmark
Bubble and squeak, from England
Colcannon, from Ireland
Rumbledethumps, from Scotland
Bauernfrühstück, from Germany
Trinxat, from the Empordà region of Catalonia, northeast Spain, and Andorra
Stoemp, from Belgium
Hash, from the United States

References[]

^ Jump up to: ^a ^b Diehl, K.S. (2012). The Everything Nordic Cookbook. F+W Media. p. 199. ISBN 978-1-4405-3282-5. Retrieved January 12, 2017.
^ Harding, Paul; Mark Elliott; Steve Kokker; Tom Masters (2007). Scandinavian Europe. Lonely Planet. p. 393. ISBN 978-1-74104-553-6.

External links[]

Pytt i panna recipe at Cookipedia
English-language recipe on Radio Sweden website

[Diehl_2012-1] Jump up to: ^a ^b Diehl, K.S. (2012). The Everything Nordic Cookbook. F+W Media. p. 199. ISBN 978-1-4405-3282-5. Retrieved January 12, 2017.

[2] Harding, Paul; Mark Elliott; Steve Kokker; Tom Masters (2007). Scandinavian Europe. Lonely Planet. p. 393. ISBN 978-1-74104-553-6.

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