What meat goes in pytt i panna?

Leftover roast beef, ham, pork or smoked sausage, alone or mixed.

Can I use raw potatoes?

Yes, but parboil the diced potatoes for 5 minutes first so they cook through before they burn.

Pytt i Panna (Swedish Hash with Fried Eggs)

The Swedish skillet hash: diced potatoes, onion and leftover roast beef or ham fried crisp in butter and topped with fried eggs and pickled beets. Serves 4.

Naturally gluten-free Vegetarian with swaps High-proteinNo added sugar

Contains: milk, egg. Based on the ingredients as written; check package labels, which can change.

From Sofia's recipes created, collected and generationally handed down in Sweden and the USA.

Prep 20 min
Cook 30 min
Total 50 min
Yield 4 servings
Level Easy

Updated November 4, 2026

Swedish hash of potatoes, onion and meat in a cast-iron skillet topped with fried eggs, with pickled beets

Pytt i panna means small pieces in a pan, and it is how Swedes use up the Sunday roast. Diced cooked potatoes, onions and leftover meat are fried until the edges are crisp and golden.

It always comes with a fried egg on top, sliced pickled beets on the side and often a dash of Worcestershire or HP sauce.

Ingredients

1 1/2 pounds cooked potatoes, cooled and cut into 1/2-inch dice
4 tablespoons unsalted butter or oil, divided
1 large yellow onion, diced
1 pound cooked roast beef, ham or sausage, cut into 1/2-inch dice
Salt and black pepper
4 large eggs
Pickled beets and chopped parsley, for serving

To make it vegetarian

For the sausage, use a plant-based sausage.

Meat substitutes change the flavor, texture and cooking time: cook plant-based meats to the package directions, and tofu and mushrooms only need to brown and heat through. The nutrition on this page is for the original recipe. See all our vegetarian recipes.

What you’ll need

2 large skillets

Instructions

Fry the potatoes. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the potatoes in one layer and cook for 12 to 15 minutes, turning occasionally, until golden and crisp. Move to a bowl.
Cook the onion. Add another tablespoon of butter and cook the onion for 5 minutes, until soft and lightly browned.
Add the meat. Add the meat and cook for 5 minutes, until hot and browned at the edges. Return the potatoes, toss, and season with salt and pepper.
Fry the eggs. In another skillet, fry the eggs in the remaining butter until the whites are set and the yolks still runny.
Serve. Divide the hash among plates, top each with a fried egg, and serve with pickled beets and parsley.

Nutrition per serving (estimated)

540Calories

33 gCarbohydrates

4 gFiber

28 gNet carbs

33 gProtein

31 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

High-protein Gluten-free Budget-friendly Vegetarian with swapsNo added sugar

Tips

Cold, leftover boiled potatoes crisp up best.
Do not stir the potatoes too often; letting them sit is what browns them.

Having trouble? See breading that falls off in our kitchen troubleshooting guide.

Storage and leftovers

Refrigerate the hash up to 3 days and re-crisp it in a hot buttered skillet; fry fresh eggs to serve.

Questions about this recipe

What meat goes in pytt i panna?: Leftover roast beef, ham, pork or smoked sausage, alone or mixed.
Can I use raw potatoes?: Yes, but parboil the diced potatoes for 5 minutes first so they cook through before they burn.