Pytt i Panna
Recipes with Falukorv
Sweden's answer to leftovers. Diced falukorv, potatoes, and onions fried together in butter until crispy, topped with a fried egg and served with pickled beets. The name means 'small pieces in a pan.' Traditionally a way to use up whatever sat in the fridge, but falukorv is the most common version. Breakfast, lunch, or dinner. It does not care what time it is.
Prep Time
10 min
Cook Time
20 min
Servings
4
Difficulty
Easy
Ingredients
- 300g falukorv, cut into 1cm cubes
- 500g waxy potatoes, boiled and cut into 1cm cubes
- 1 large onion, diced
- 3 tablespoons butter
- 4 eggs
- Salt and white pepper
- Pickled beets (inlagda rödbetor) for serving
Steps
Melt 2 tablespoons of butter in a large cast iron pan or skillet over medium-high heat.
Add the potato cubes in a single layer. Let them fry without stirring for 3-4 minutes until a golden crust forms on the bottom. Stir, then repeat.
Add the falukorv cubes and diced onion. Fry together for 5-6 minutes, stirring occasionally, until the onion is soft and everything has crispy edges.
Season with salt and white pepper. Push the hash to one side of the pan or transfer to plates.
Fry the eggs in the remaining butter (add more if needed) until the whites set and the edges get crispy. Place one egg on each serving of pytt i panna. Serve with pickled beets.
Tips
Pre-boil the potatoes the night before, or use leftover boiled potatoes. Cold potatoes fry better and get crispier than freshly boiled ones. The pickled beets are not optional. Their sweetness and acidity balance the butter and salt.