Puttipanna (Pittipanna)
4 servings
20 minutes
Pyttipanna is a traditional Swedish dish made from simple yet rich ingredients, embodying true home comfort and warmth. It is a hearty fried meat mixture with potatoes, onions, and aromatic spices, complemented by a tender fried egg and pickled beetroot. The dish has roots in rural Swedish cuisine where food leftovers were used to create new flavor masterpieces. The taste of pyttipanna is rich and harmonious: crispy potatoes combined with tender meat and tangy beetroot create a special balance of textures and flavors. This dish is perfect for cozy family dinners; it can be served as a standalone meal or accompanied by fresh salads and rye bread. The aroma of fried meat and butter makes it especially appealing to lovers of hearty and simple rustic dishes.
1
Boil unpeeled beets until cooked, then let cool and peel. Cut it into slices about 5 mm thick.
- Beetroot: 3 pieces
2
Dissolve sugar and a teaspoon of salt in a mixture of vinegar and water. Pour the marinade over the beetroot and let it steep for 2 hours.
- Sugar: 2 tablespoons
- Salt: to taste
- Vinegar: 100 ml
- Water: 150 ml
3
Peel the potatoes and blanch them in salted boiling water for 5 minutes. Drain the water and let the potatoes cool.
- Potato: 800 g
4
Cut the meat, onion, and cooled potatoes into 1 cm cubes.
5
Heat a tablespoon of butter in a pan, sauté the onion until translucent, add the meat and fry for 3-4 minutes. Then add the potatoes, another tablespoon of oil, and fry until golden brown.
- Onion: 1 head
- Shashlik (marinated grilled meat): 150 g
- Boiled chicken: 150 g
- Butter: 40 g
- Potato: 800 g
- Butter: 40 g
6
Chop the parsley and sprinkle it over the finished dish. Remove from heat.
- Parsley: 4 sprigs
7
Fry the eggs in a separate pan. Place the pütippan on plates, top with 1 egg and add pickled beetroot beside it.
- Chicken egg: 4 pieces
- Beetroot: 3 pieces
