Dish of Swedish Hash
(click to enlarge)

Swedish Hash


Sweden   -   Pytt i Panna
Serves:
Effort:
Sched:
DoAhead:  		 4 break
***
1-1/2 hrs
Yes		 While Americans tend to associate hash with breakfast, this dish can be served at any time of day. It can be served in various ways (see Note-2 and Note-3).

1
8
5
5
1/2
1-1/2
1-1/2
1/2
1/4
------
ar
#
oz
oz
oz
T
T
T
t
t
---

Potatoes (1)
Beef, cooked
Ham, smoked
Onion
Parsley
Butter
Oil
Salt
Pepper
-- Serve with
Eggs (2).
Prep   -   (20 min)
  1. Dice POTATOES into 1/4 inch cubes. Keep them in cold water until needed.
  2. Dice BEEF and HAM into 1/4 inch cubes. Mix.
  3. Chop ONION fine.
  4. Chop PARSLEY fine.
Run   -   (1 hr - with moderate attention)
  1. Drain Potatoes and dry them as well as you can. I just run them in the salad spinner, but spreading them out on paper towels also works.
  2. In a spacious (12 inch is good) well seasoned skillet, melt Butter and Oil. Fry Potatoes over very moderate heat, turning frequently until golden brown and crispy, then remove them from the pan.
  3. Add a little more butter and oil if needed (it probably will be), then fry Onions until translucent but not at all browned.
  4. Stir in Diced Meat and fry turning often until there is some light browning.
  5. Stir the Potatoes back in until warmed through, then stir in Parsley, Salt and Pepper.
  6. Serve hot on warmed plates, with an Egg for each serving (see Note-2 and Note-3).
NOTES:

  1. Potatoes:

      White Rose or Red Potatoes work well here, or some other potato that holds together well. For details see our Potatoes page.

  2. Eggs:

      One egg per serving. The traditional way to serve this hash in Sweden is with a raw egg yolk in the half shell (as shown in the photo). This is dumped out and mixed with the hash at the table. Unfortunately, many Americans distrust "undercooked" eggs, having discovered the egg producers in their region are not farmers, but "efficient American businessmen", who don't care if you die so long as they can cut costs. Here in "over-regulated, business-unfriendly California", we use a lot of "undercooked" eggs, but for you folks out there in the Red States I suggest a well fried egg.

  3. Serving:

      For the photo (and my dinner) I served this the "proper" way, as in the photo. For breakfast I used the rest of the hash "American style". Heated it in the pan, pushed it out to the edges and fried lightly salted scrambled eggs in the center, then mixed it all. Pretty good that way too.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required, tt=to taste
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