• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Food and Journeys

International Recipes from Around the World

  • RECIPE CATEGORIES
  • WORLD CUISINES
  • HOW-TOS
  • ABOUT
    • About Me
    • Notes on Copyright
    • Privacy Policy
menu icon
go to homepage
  • Recipes
  • Cuisines
  • How-Tos
  • Guides
  • Subscribe!
  • About Me
  • Policy
  • Copyright
    • Facebook
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Cuisines
    • How-Tos
    • Guides
    • Subscribe!
    • About Me
    • Policy
    • Copyright
    • Facebook
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Main Dishes

    Pyttipanna (Swedish Hash)

    Published: Aug 10, 2021 · Modified: Sep 14, 2021 by Neriz

    • 2
    Jump to Recipe

    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!

    An overhead shot of a serving of pyttipanna, with a fried egg and pickled beets.

    (*This post contains some affiliate links)

    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.

    IF YOU WANT MORE CLASSIC SWEDISH RECIPES, THEN YOU WILL LOVE THESE POSTS!

    • Korv Stroganoff (Swedish Sausage Stroganoff)
    • Swedish Cinnamon Buns (Kanelbullar)

    Ingredients

    Latest image showing all the ingredients you need to prepare pyttipanna at home.
    • 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.
    A closer shot of a serving of Swedish hash, with some more pickled beets in the background.

    Preparation

    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.

    Latest first part of a collage of images showing the step by step process of making Swedish hash.

    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).

    Latest second part of a collage of images showing the step by step process of making pyttipanna at home.

    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)!

    An overhead shot of a skillet of pyttipanna, ready for transferring to serving plates.

    Helpful tips

    • 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.
    An overhead shot of pyttipanna, highlighting the diced potatoes and cured meat.

    Recipe variation

    • 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.   

    FAQ

    How do I serve it?

    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.

    Text for Roundup Sections
    • Authentic Swedish Recipes
    • Traditional Swedish Desserts
    An overhead shot of a serving of pyttipanna, with a fried egg and pickled beets.

    Pyttipanna Recipe (Swedish Hash)

    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!
    No ratings yet
    Print Pin Rate
    Course: Main Course
    Cuisine: Swedish
    Prep Time: 20 minutes
    Cook Time: 35 minutes
    Total Time: 55 minutes
    Servings: 5
    Calories: 458kcal
    Author: Neriz

    Equipment

    • Chopping Board
    • Kitchen Knife
    • Pyrex Measuring Cups
    • Measuring Spoons
    • Cast Iron Skillet (10.25 inch)

    Ingredients

    • 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)

    Instructions

    • 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.

    Notes

    • 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.

    Nutrition

    Calories: 458kcal | Carbohydrates: 23g | Protein: 20g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1066mg | Potassium: 768mg | Fiber: 3g | Sugar: 4g | Vitamin A: 61IU | Vitamin C: 28mg | Calcium: 68mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Neriz

    Hej there!

    A smorgasbord of traditional and delicious international recipes awaits you, so feel free to look around and pick your favorites. No need to leave your kitchen to experience the real deal!

    Learn more about me →

    Image for listing as-featured-on

    For Your Sweet Tooth!

    Cover image for Traditional German Desserts and Recipes, showing a collage of German sweets and treats.
    A collage of images showing a variety of traditional Swedish desserts.
    A collage of images showing authentic Italian cookies.
    Feature image for post for Fika meaning and recipes, showing a collage of Swedish treats.

    Readers’ Favorite Cuisines

    Latest cover (May22) of Easy Spanish Recipes, showing a collage of traditional Spanish dishes.
    Cover image for Easy Thai Recipes, showing a collage of classic Thai dishes.
    Latest cover for Authentic Swedish Recipes Post showing a collage of classic Swedish dishes.
    Latest cover for Authentic German Recipes Post (Oct 2021), showing a collage of classic German dishes.
    Cover for Traditional Italian Regional Recipes, showing a collage of savory regional dishes.
    Jun2021, latest collage of images showing different traditional Portuguese dishes.

    Popular Posts

    Freshly baked Swedish almond cakes, on a cooling rack.

    Swedish Almond Cake (Mumma)

    Swedish Almond Tart

    Swedish Almond Tart

    A shot of a pan of Arroz de Tomate, fresh out of the stove, highlighting the sauce and the bits of tomatoes and parsley leaves.

    Portuguese Tomato Rice (Arroz de Tomate)

    An overhead shot of a basket of Biscotti Regina, served with coffee.

    Sicilian Sesame Seed Cookies (Biscotti Regina)

    An overhead shot of a freshly baked Italian Apple Cake, with powdered sugar and fresh apples on the side.

    Torta di Mele (Tuscan Apple Cake)

    An overhead shot of a bunch of freshly baked taralli, served with a shot of espresso, with scaterred fennel seeds on the background.

    Taralli (Italian Crackers)

    An image showing two bowls of Finnish Salmon Soup served with some bread.

    Finnish Salmon Soup (Lohikeitto)

    An overhead shot of three pieces of Italian breakfast pastries, served with espresso.

    Italian Cream Filled Pastry (Pasticciotto)

    Favorite Soups!

    Feature image for Roasted Eggplant Soup, showing it in a bowl, with some bread on the side.

    Turkish-Style Roasted Eggplant Soup

    A serving of Greek Chickpea Soup, with some kalamata olives on the side.

    Greek Chickpea Soup

    Two bowls of Portuguese Green Soup, with some raw kale on the countertop.

    Portuguese Green Soup (Caldo Verde)

    An overhead shot of a bowl of Lebanese Sour Lentil Soup, with slices of lemon on the side, and a bunch of fresh coriander.

    Lebanese Sour Lentil Soup (Adas Bhamod)

    An overhead shot of Creamy Celeriac Soup, garnished with dill, ready for serving.

    Turkish Celeriac Soup

    An overhead shot of a bowl of yellow pepper soup, garnished with croutons and fresh parsley.

    Yellow Pepper Soup

    An overhead shot of a pot of Minestrone alla Milanese, ready for serving, with carrots, basil and cheese on the side.

    Minestrone alla Milanese (Summer Minestrone)

    Two servings of German Potato Soup (Kartoffelsuppe). Both creamy potato soup servings are garnished with spring onions.

    German Potato Soup (Kartoffelsuppe)

    Two bowls of German Goulash Soup, ready for serving, with a slice of bread on the side.

    German Goulash Soup (Gulaschsuppe)

    An image showing two bowls of Finnish Salmon Soup served with some bread.

    Finnish Salmon Soup (Lohikeitto)

    Hearty Stews

    Feature image of Spanish Chorizo and Chickpea Stew, showing a serving of the dish, with slices of bread.

    Spanish Chorizo and Chickpea Stew

    Feature image for Lebanese Chicken Stew with Vegetables, showing a serving of the dish, with fresh lemon next to it.

    Lebanese Chicken Stew with Vegetables

    Feature image for Spanish Beef Stew, showing a serving of the dish, with bread on the side.

    Spanish Beef Stew (Easy Stovetop Recipe!)

    An overhead shot of a bowl of Swedish stew, with some boiled potatoes and pickled beets on the side.

    Swedish Beef Stew (Kalops)

    Overhead shot of a serving of Tuscan beef stew, served with toasted bread.

    Tuscan Beef Stew with Red Wine (Peposo)

    An image showing a serving of Ethiopian Spicy Pumpkin Stew, with the skillet on the back.

    Ethiopian Spicy Pumpkin Stew (Duba Wat)

    An overhead shot of a serving of authentic chicken cacciatore.; served with some bread.

    Easy Chicken Cacciatore

    Ossobuco

    Ossobuco

    Traditional Pasta Dishes

    Feature image for Gorgonzola Pasta with Peas, highlighting the creaminess of the sauce.

    Pasta with Gorgonzola Sauce & Peas

    Feature image for pasta alla sorrentina, highlighting the melted cheese on top.

    Pasta alla Sorrentina

    Feature image for Pasta alla Gricia, showing a serving of the dish, topped with grated pecorino and ground black pepper.

    Pasta alla Gricia (Guanciale Pasta)

    Feature image for bucatini all'Amatriciana, showing it served on a plate, with freshly grated pecorino Romano on top.

    Bucatini all’Amatriciana (Pasta with Guanciale and Tomatoes)

    Feature image for spaghetti alle vongole, showing the dish on a plate, for serving.

    Spaghetti alle Vongole (Pasta with Clams)

    Feature image for traditional pasta alla norma, showing the dish garnished with freshly grated ricotta salata.

    Traditional Pasta alla Norma (Sicilian Eggplant Pasta)

    Feature image for Pasta with Bell Peppers, showing the dish on a plate, garnished with parsley.

    Pasta with Bell Peppers

    Overhead shot of a bowl of Risoni Pasta Salad, garnished with more fresh basil.

    Risoni Salad

    Footer

    Policy

    • Privacy Policy

    Contact

    • About Me

    Copyright

    • Notes on Copyright

    A participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Copyright © 2022 · FOOD AND JOURNEYS