A classic Swedish dish that you can easily prepare! Pyttipanna (Swedish Hash) is tasty, filling, and ready in no time. An easy potato hash recipe that you would surely be making regularly!
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What is Pyttipanna?
It’s believed to be the perfect breakfast when you’re hungover. 😉
Pyttipanna is made of pan-fried potatoes, ham, smoked pork, and sausage. All those goodness mixed in one delicious bite.
And while a potato hash is generally thought of as a breakfast dish, pyttipanna is not typically served for breakfast, but it’s still great for brunch, lunch, or even dinner.
It is one of the most-loved dishes in Sweden, so much so that you can find a bag of it in every supermarket’s frozen section — just like meatballs and Swedish cinnamon rolls.
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- Olive oil – I suggest using extra-virgin olive oil.
- Potatoes – the waxy type of potatoes is excellent for this pyttipanna recipe since it keeps its form better when pan-fried.
- Onion – a medium-sized yellow onion and sliced finely.
- Smoked pork – you can use bacon instead.
- Ham – cooked and diced as well.
- Sausage – nowadays, I usually use falukorv, arguably the most popular sausage in Sweden. You can use baloney or any other similar sausage that you have for making pyttipanna.
- Seasoning – salt and ground black pepper.
Start this pyttipanna recipe by heating olive oil in a medium or large pan over medium-high heat (photo 1).
Once the oil is ready, add the diced potatoes (photo 2).
Cook until the potatoes are halfway done.
Add the onions, salt, and pepper (photo 3).
Adjust the heat to medium and cook for about four minutes or until the onions have softened.
Add the smoked pork, ham, and sausage (photo 4).
Cook until the potatoes are ready while checking and adjusting the seasoning at the same time.
Take the pan off the heat and transfer pyttipanna into serving plates.
Enjoy with some pickled beets and fried egg(s)!
- Chop all the meat in identical sizes and not too small compared to the diced potatoes.
- When it’s time to season your pyttipanna, do not add too much salt at once. Keep in mind that the smoked pork, ham, and sausage would already be on the salty side.
- Butter. It’s used traditionally for making pyttipanna. So, if you love butter, feel free to use it instead of olive oil.
- Cream. Yep, some add cream when they prepare this potato hash. I’ve tried it — did not like it. I feel it makes the dish heavier, but maybe it’s just me.
As you can see from the images, we love to serve pyttipana with a fried egg and some pickled beets.
The pickled beets act as a ‘palate cleanser‘ between bites — its acidity cutting through the slight fattiness of the dish. Absolutely delicious!
See how easy it is to make pyttipanna at home? Give it a try this week, and let me know what you think! 🙂
Note: This post was initially published in September 2018. It’s now updated to include a new video, new images, and additional recipe details.
Pyttipanna Recipe (Swedish Hash)
- Chopping Board
- Kitchen Knife
- Pyrex Measuring Cups
- Measuring Spoons
- Cast Iron Skillet (10.25 inch)
- 1 & 1/2 tbsp olive oil
- 1/2 kg potatoes, peeled and diced
- 1 medium onion, sliced finely
- 5 ounces smoked pork, diced (about 1/2 cup, heaping)
- 5 ounces ham, diced (about 1/2 cup, heaping)
- 10 ounces sausage, diced (about 300 grams)
- salt and pepper, for seasoning
- parsley, chopped roughly for garnish (optional)
- Start preparing your pyttipanna by placing a medium or large skillet over medium-high heat, then add oil.
- Once the oil is hot, add the diced potatoes.
- Cook until the potatoes are halfway done.
- Add the onions, salt, and pepper.
- Adjust the heat to medium and cook for about 4 minutes or until the onions have softened.
- Add the smoked pork, ham, and sausage.
- Cook until the potatoes are ready, simultaneously checking and adjusting the seasoning during this time.
- Take the pan off the heat and transfer pyttipanna into plates.
- Serve with some pickled beets and fried egg.
- Cook’s Tip #1: Chop all the meat in identical sizes and not too small compared to the diced potatoes.
- Cook’s Tip #2: When seasoning your pyttipanna, do not add too much salt right away. Remember that the smoked pork, ham, and sausage would already be on the salty side.