Description
This is one of sweden's most popular every-day dishes. Serve it with fried eggs, pickled beetroot and rye bread, in the traditional way. Makes a superb light "comfort" lunch or supper dish, and is quick and easy to rustle up for hungry children and family!
Ingredients
- Potatoes
- Butter
- Sunflower Oil
- Onions
- Parsley
- Salt
- Pepper
- Roast Pork
- Eggs
- Pickled Beet
Instructions
- Heat up a large frying pan and melt the half the butter
- Add the diced potatoes and saute until the potatoes are golden brown and soft
- In another smaller frying pan, add the remaining butter and melt
- Add the diced onions and cook until golden brown and soft
- Add the fried onions to the fried potatoes, then add the parsley, mix gently but well – cover and keep warm
- Put the chopped meat into the onion pan and saute quickly and over a high heat
- Add the meat to the potatoes and onion mixture
- Heat up the sunflower oil and fry the eggs
- Serve the pytta i panna immediately with a fried egg on top of the potato, onion and meat mixture
- Accompany this dish with a bowl of pickled beetroot and rye bread