Pytt i Panna Swedish Hash

Gustaf Brundin/Getty Images
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 5 to 6 servings
Nutrition Facts (per serving)
479 Calories
15g Fat
60g Carbs
27g Protein
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Nutrition Facts
Servings: 5 to 6
Amount per serving
Calories 479
% Daily Value*
Total Fat 15g 20%
Saturated Fat 6g 29%
Cholesterol 236mg 79%
Sodium 759mg 33%
Total Carbohydrate 60g 22%
Dietary Fiber 6g 22%
Total Sugars 5g
Protein 27g
Vitamin C 27mg 134%
Calcium 79mg 6%
Iron 4mg 24%
Potassium 1732mg 37%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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 tablespoons 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.