Swedish creamed Pytt i Panna (Swedish hash)

Pytt i Panna is a traditional Swedish dish and translates to "small pieces in a pan." The ingredients are diced in uniform small pieces. It’s a hearty and satisfying dish that is usually enjoyed for dinner or lunch. Pytt i Panna can be served without being creamed but this version of my recipe is creamed. It is very tasty – try it!

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You will need

4¼ cup (1000 ml) firm potatoes, unpeeled and boiled in salted water

1½ cups - 9 oz (350 ml) parsnip, peeled

1½ cups - 9 oz (350 ml) carrot, peeled

3⅓ cups (800 ml) yellow onion, chopped

2 cups + 1 tbsp (500 ml) leek, thinly sliced

3 tbsp (45 ml) garlic, grated

1 tsp (5 ml) red chili, finely chopped (amount adjusted to preferred heat)

2 tbsp (30 ml) honey

2 cups + 1 tbsp - 10 oz (500 ml) turkey sausage like bologna, diced

2 cups - 10 oz (500 ml) turkey sausage with spices, casing removed and diced

1⅔ cups - about 9 oz (400 ml) cooked chicken, (boiled, fried, or grilled), diced

2 tbsp (30 ml) + 2 tbsp (30 ml) + 2 tbsp (30 ml) + 2 tbsp (30 ml) butter (added in different stages)

⅓ cup + 1 tbsp (100 ml) canola oil

2 tsp (10 ml) Old Bay seasoning

2 tsp (10 ml) garlic powder

2 tsp (10 ml) onion powder

Salt

Black pepper, freshly grinded

Creamed sauce

3⅓ cups - 10 oz (800 ml) cremini mushrooms, diced

1 oz (30 g) butter

⅓ cup + 1 tbsp (100 ml) shallots, finely chopped

5 tbsp (75 ml) all-purpose flour

2 cubes mushroom bouillon

1¼ cups (300 ml) heavy cream

2 cups + 1 tbsp (500 ml) whole milk

⅓ cup + 1 tbsp (100 ml) parsley, finely chopped

Salt

Black pepper, freshly ground

To Serve

1 fried egg per portion

Parsley, finely chopped

Pickled red beets * See recipe below. In Sweden you can buy them in any store but in other parts of the world you may have to make them yourself.

How to make it

1.  Let the potatoes cool completely, peel them, and cut them into small cubes. Place them in a separate bowl and set aside.

4¼ cup (1000 ml) firm potatoes, unpeeled and boiled in salted water

2.  Boil the parsnip and carrot in salted water until soft but not overcooked, for about 15 minutes. Drain the water and let them cool completely. Cut the root vegetables into small cubes and place them in the same bowl as the diced potatoes.

1½ cups - 9 oz (350 ml) parsnip, peeled

1½ cups - 9 oz (350 ml) carrot, peeled

3. Prepare all the ingredients that need to be chopped or sliced. Place the chili and garlic in the same bowl and put both types of sausage in the same - preferably a large bowl that will later hold all the ingredients after frying. The remaining ingredients should be placed in separate bowls or piles.

3⅓ cups (800 ml) yellow onion, chopped

2 cups + 1 tbsp (500 ml) leek, thinly sliced

3 tbsp (45 ml) garlic, grated

1 tsp (5 ml) red chili, finely chopped (amount adjusted to preferred heat)

2 cups + 1 tbsp - 10 oz (500 ml) turkey sausage like bologna, diced

2 cups - 10 oz (500 ml) turkey sausage with spices, casing removed and diced

1⅔ cups - about 9 oz (400 ml) cooked chicken, (boiled, fried, or grilled), diced

3⅓ cups - 10 oz (800 ml) cremini mushrooms, diced

⅓ cup + 1 tbsp (100 ml) shallots, finely chopped

⅓ cup + 1 tbsp (100 ml) parsley, finely chopped

4. Heat a large sauté pan or frying pan with butter and canola oil. Fry the sausage over medium-high heat until nicely browned. Season with salt and pepper. Transfer it back to the bowl and set aside.

2 tbsp (30 ml) butter

1 tbsp (15 ml) canola oil

2 cups + 1 tbsp - 10 oz (500 ml) turkey sausage like bologna, diced

2 cups - 10 oz (500 ml) turkey sausage with spices, casing removed and diced

Salt

Black pepper, freshly ground

5. Add more butter and oil to the pan and fry the yellow onion, stirring, until nicely browned. Add the chicken and leek and let them fry for another minute toward the end of the cooking time. Season with salt and pepper.

2 tbsp (30 ml) butter

1 tbsp (15 ml) canola oil

3⅓ cups (800 ml) yellow onion, chopped

2 cups + 1 tbsp (500 ml) leek, thinly sliced

1⅔ cups - about 9 oz (400 ml) cooked chicken, (boiled, fried, or grilled), diced

Salt

Black pepper, freshly ground

6. Add more butter and oil and fry the potatoes and root vegetables in two batches until browned all around. Stir occasionally. Add the honey, chili, and garlic and fry for a minute while stirring. Add Old Bay seasoning, onion powder, garlic powder, and honey. Season with salt and pepper and mix well. Transfer the potatoes and root vegetables to the bowl with the other ingredients and mix thoroughly.

2 tbsp (30 ml) butter  

4 tbsp (60 ml) canola oil

4¼ cup (1000 ml) boiled, peeled and diced potatoes

1½ cups - 9 oz (350 ml) parsnip, peeled, boiled and diced

1½ cups - 9 oz (350 ml) carrot, peeled, boiled and diced

3 tbsp (45 ml) garlic, grated

1 tsp (5 ml) red chili, finely chopped (amount adjusted to preferred heat)

2 tsp (10 ml) Old Bay seasoning

2 tsp (10 ml) garlic powder

2 tsp (10 ml) onion powder

2 tbsp (30 ml) honey

Salt

Black pepper, freshly ground

7. Fry the mushrooms without fat until all the liquid has evaporated. Add butter and shallots and fry while stirring. Sprinkle with the flour and crumbled bouillon cubes and stir until everything is combined. Cook for a couple of minutes.

3⅓ cups - 10 oz (800 ml) cremini mushrooms, diced

1 oz (30 g) butter

⅓ cup + 1 tbsp (100 ml) shallots, finely chopped

5 tbsp (75 ml) all-purpose flour

2 cubes mushroom bouillon

8.  Gradually add the cream and milk while stirring to prevent lumps. Bring to a boil and simmer for 5 minutes. Season with salt and pepper.

1¼ cups (300 ml) heavy cream

2 cups + 1 tbsp (500 ml) whole milk

Salt

Black pepper, freshly ground

9. Add the parsley and mix well. Add the Pytt i Panna/hash ingredients from the bowl and fold them in. Mix thoroughly. Taste and adjust seasoning as needed.

⅓ cup + 1 tbsp (100 ml) parsley, finely chopped

10. Serve on individual plates and top with a fried egg and chopped parsley. Serve pickled red beets on the side.

1 fried egg per portion

Parsley, finely chopped

Pickled red beets * See recipe below. In Sweden you can buy them in any store but in other parts of the world you may have to make them yourself. 

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Tip & Tricks

Tip 1: * Recipe for pickled red beets: Pickled beets are a classic side dish in many traditional Swedish home-style recipes, especially with Swedish hash (Pytt i Panna). Pickling beets is easy. For the best result, store the beets in a cool place for a few days before serving.

For boiling the beets

2 tsp (10 ml) salt

8½ cups (2000 ml) water

2.2 lb (1000 g) fresh red beets

Pickling Brine

If using 12% vinegar

3¾ cups (900 ml) of water

¾ cup (200 ml) of vinegar (12%)

If using 5% vinegar

1.8 cup (425 ml) vinegar (5%)

2.7 cup (640 ml) water

1¼ cup (300 ml) granulated sugar

10 white peppercorns

10 whole cloves

2 bay leaves

½-inch (1 cm) piece horseradish root

Instructions

1. Fill a large pot with water and bring it to a boil. When it boils, add salt.

2 tsp (10 ml) salt

8½ cups (2000 ml) water

2. Rinse the beets and trim the stems slightly. Place the beets in the boiling water and cook for 45 minutes to 1½ hours, depending on size. Check with a knife after 45 minutes and again at 1½ hours to see if they are soft.

2.2 lb (1000 g) fresh red beets

3.  Let the beets cool, then rub off the skin with your hands and trim off the stems. Keep whole or make ½ inch slices.

Brine:

4.  Bring the water, vinegar, sugar, and spices to a boil.

2 tsp (10 ml) salt

8½ cups (2000 ml) water

2.2 lb (1000 g) fresh red beets

Pickling Brine

If using 12% vinegar:

3¾ cups (900 ml) of water

¾ cup (200 ml) of vinegar (12%)

If using 5% vinegar:

1.8 cup (425 ml) vinegar (5%)

2.7 cup (640 ml) water

1¼ cup (300 ml) granulated sugar

10 white peppercorns

10 whole cloves

2 bay leaves

5.  Place the peeled beets and the horseradish into warm, thoroughly cleaned and sterilized glass jars.

½-inch (1 cm) piece horseradish root

6.  Pour the hot brine over them. Seal with lids and let the jars sit in the refrigerator for a few days before serving. Unopened jars keep for about 6 months.