Swedish Pytt i Panna with Fried Egg and Pickled Beets

Why You’ll Love This Recipe

• Classic Swedish comfort food: crispy potatoes, savory meat, sweet onions, and a silky yolk.
• Uses leftovers brilliantly—beef or sausage both work.
• One-skillet cooking with everyday ingredients.
• Fast, flexible, and perfect for breakfast, lunch, or dinner.

Grocery List

• Produce: Yukon Gold or other waxy potatoes, yellow onion, fresh parsley
• Dairy: Unsalted butter, large eggs
• Pantry: Neutral oil, kosher salt, black pepper, leftover roast beef or cooked sausage, jarred pickled beet slices

Full Ingredients

For the Hash

• 2 lb (900 g) waxy potatoes (Yukon Gold or similar), peeled and cut into 1/2-inch (1.25 cm) dice
• 1 large yellow onion (about 7 oz/200 g), 1/2-inch dice
• 10 oz (300 g) cooked leftover roast beef or fully cooked sausage (such as kielbasa or Swedish falukorv), 1/2-inch dice
• 2 tbsp neutral oil (canola or sunflower), divided
• 3 tbsp unsalted butter, divided
• 1 tsp kosher salt, plus 1 tbsp for the potato boiling water
• 1/2 tsp freshly ground black pepper
• 1/2 tsp dried thyme or 1 tsp fresh thyme leaves (optional)
• 2 tbsp fresh parsley, chopped (plus more for serving)

For the Eggs

• 4 large eggs
• 1 tbsp unsalted butter (or oil)
• Pinch kosher salt and black pepper

For the Tangy Pickled Beets

• 1 1/2 cups (250 g) jarred sliced pickled beets, drained

Optional 30-Minute Quick-Pickle (using cooked beets)

• 10 oz (300 g) cooked beets (steamed or roasted), sliced 1/4 inch (6 mm)
• 1/2 cup (120 ml) distilled white vinegar
• 1/2 cup (120 ml) water
• 2 tbsp (24 g) granulated sugar
• 1 tsp kosher salt
• 4 whole black peppercorns
• 1 bay leaf

Step-by-Step Instructions

Step 1: Prep beets (optional) and parboil the potatoes

If making quick-pickled beets, combine vinegar, water, sugar, salt, peppercorns, and bay leaf in a small saucepan. Bring just to a simmer, then pour over the cooked beet slices in a heatproof jar. Cool to room temperature and let stand at least 30 minutes while you cook the hash.

Place diced potatoes in a pot and cover with cold water by 1 inch (2.5 cm). Add 1 tbsp kosher salt and bring to a simmer over medium-high heat. Cook 5–6 minutes until the edges just soften but centers are still firm. Drain thoroughly, then return to the hot pot and let steam-dry 5 minutes (this helps them crisp).

Step 2: Dice the meat and onion

While the potatoes simmer, dice the onion and meat into even 1/2-inch pieces. Pat the meat dry with a paper towel (dry surfaces brown better). Gather butter, oil, salt, pepper, and parsley so you can cook without stopping.

Step 3: Brown the meat

Heat a 12-inch (30 cm) heavy skillet (cast iron works best) over medium-high heat. Add 1 tbsp oil, then the diced meat in a single layer. Cook without moving for 2 minutes, then stir and cook 1–2 minutes more until browned and sizzling. Transfer to a plate, leaving any fat in the pan.

Step 4: Soften the onions

Lower heat to medium. Add 1 tbsp butter to the skillet. Cook the onion with a pinch of salt, stirring, until translucent with golden edges, 4–5 minutes. If using thyme, add it in the last minute. Transfer onions to the plate with the meat.

Step 5: Crisp the potatoes

Increase heat back to medium-high. Add remaining 1 tbsp oil and 2 tbsp butter. When foaming subsides, add the drained potatoes in an even layer. Season with 1 tsp kosher salt and 1/2 tsp black pepper. Cook undisturbed 4–5 minutes to build a crust, then toss and cook 6–7 minutes more, tossing only once or twice, until deeply golden and crisp on multiple sides.

Step 6: Finish the hash

Return the browned meat and onions to the skillet. Toss with the potatoes until everything is hot, edges are crackly, and flavors mingle, 2–3 minutes. Fold in the chopped parsley. Taste and adjust seasoning.

Step 7: Fry the eggs and serve

In a separate nonstick skillet over medium heat, melt 1 tbsp butter. Crack in the eggs and cook to your liking (about 2–3 minutes for sunny-side up with set whites). Season with a pinch of salt and pepper. Spoon the hash into warm bowls or onto plates, top each portion with a fried egg, and serve with tangy pickled beets on the side.

Pro Tips

• Steam-dry the potatoes after draining—evaporating surface moisture is key to shatteringly crisp edges.
• Use a large, heavy skillet and avoid overcrowding; cook in two batches if your pan is smaller than 12 inches.
• Resist the urge to stir. Let the potatoes sit and sear before tossing for the best crust.
• Mix butter and oil: butter gives flavor, oil raises the smoke point for high-heat browning.
• Cold, previously cooked potatoes crisp even faster—great for make-ahead prep.

Variations

• All-beef or all-sausage: Stick to one protein for a purist take; dice finely for extra crisp bits.
• Root veg mix: Swap 1/3 of the potatoes for rutabaga or carrots for a Swedish farmhouse twist.
• Mushroom and bacon: Brown 4 oz (115 g) diced bacon and 6 oz (170 g) mushrooms; reduce added salt accordingly.

Storage & Make-Ahead

Parboil and chill diced potatoes up to 3 days ahead; store in an airtight container. Cooked pytt i panna keeps well for 3 days in the refrigerator; re-crisp in a hot skillet with a touch of oil or butter. Eggs are best cooked to order. Jarred pickled beets keep for weeks refrigerated after opening; the quick-pickled beets (if made) will keep 7 days in the fridge. Freezing is not recommended for best potato texture.

Nutrition (per serving)

Approx. 550 calories; 26 g fat; 45 g carbohydrates; 25 g protein; 4 g fiber; 980 mg sodium. Calculated with lean roast beef (not sausage) and includes 1/4 of the beets; values will vary with sausage choice and seasoning.