Pyttipanna
A classic Scandinavian hash made from diced potatoes, smoked sausage, and onions, all fried together in a single pan. This hearty and satisfying dish is traditionally served with a fried egg on top and a side of pickled beets.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 569 kcal
Allergen information: may contain eggs, fish, gluten, milk, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
main
- 600 gwaxy potato, peeled and cut into 1cm cubes
- 1 pcsyellow onion, chopped
- 300 gsmoked sausage, cut into 1cm cubes
- 2 tbspunsalted butter
- 1 tbspneutral cooking oil
- 1 tbspworcestershire sauce
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
garnish
- 4 pcslarge egg
- 2 tbspfresh parsley, finely chopped(optional)
- 200 gpickled beet, drained(optional)
Equipment
large skillet · spatula · cutting board · knife · non-stick pan
The method
Step by step
- 1
Heat the butter and neutral cooking oil in a large skillet over medium-high heat until the butter is melted and foaming.
About 2 min
Cook’s note: Using both butter and oil prevents the butter from browning too quickly.
- 2
Add the diced potatoes in a single layer and cook for 10-12 minutes, stirring occasionally, until golden brown and almost tender.
About 12 min
Cook’s note: Don't overcrowd the pan; this helps the potatoes to brown rather than steam.
- 3
Add the chopped onion to the skillet and cook for another 4-5 minutes, stirring frequently, until the onion softens and becomes translucent.
About 5 min
- 4
Stir in the cubed sausage and continue to cook for 5 minutes until it is heated through and lightly browned at the edges.
About 5 min
- 5
Pour in the Worcestershire sauce and season with salt and black pepper, stirring everything together to combine well.
About 1 min
- 6
While the hash is finishing, fry the eggs sunny-side up in a separate non-stick pan over medium heat.
About 3 min
Cook’s note: For a classic presentation, aim for a runny yolk.
- 7
Divide the pyttipanna among four serving plates, top each with a fried egg, and garnish with fresh parsley.
About 2 min
- 8
Serve immediately with a side of pickled beets, if using.
Per serving
Nutrition
- Calories
- 568.8kcal
- Protein
- 20.4g
- Carbs
- 40.8g
- Fat
- 36.1g
- Fibre
- 4.8g
- Sugar
- 9.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator, keeping the eggs separate if possible.
Reheat the hash in a skillet over medium heat until warmed through, then top with a freshly fried egg.
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