Pytt i Panna Swedish Hash

Gustaf Brundin/Getty Images
  • Total: 40 mins
  • Prep: 15 mins
  • Cook: 25 mins
  • Yield: 5 to 6 servings

For best results, try to dice the potatoes, onion, and leftover meat into uniform 1/4-inch pieces. The potatoes should be drained of any water and patted dry before cooking.


  • 6 slices bacon
  • 6 to 8 cooked potatoes, peeled and diced into uniform pieces
  • 1 medium onion, diced into uniform pieces (about 1 cup)
  • 2 tablespoon butter
  • 1 to 2 cups leftover meat (lamb, steak, ham, or pork), diced into uniform pieces
  • 5 to 6 eggs

Steps to Make It

  1. Gather the ingredients.

  2. Finely dice bacon and fry over medium heat in a large pan until crisp (cast iron works well for this). Remove cooked bacon from pan and drain off all but 4 tablespoons of bacon grease.

  3. Add diced potatoes to pan and stir-fry in bacon fat until browned and crisp; remove from pan. Melt butter in pan; add chopped onions and sauté just until limp.

  4. Add chopped meat and brown, about five minutes. Reduce heat to low; return bacon and potatoes to the pan, mixing all ingredients and heating until warm.

  5. In a separate pan, fry the eggs "sunny-side up." Transfer the hash to individual plates and crown with a fried egg on top of each serving.

  6. Serve and enjoy!

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.