Pytt i panna

Pytt i panna translates as ‘small pieces in a pan’ and that’s just what it is – leftovers or bits and pieces from the fridge fried up in a pan.

Pytt i panna

Pytt i panna, or pyttipanna is perfect for using up leftovers from a Sunday roast and any orher cooked vegetables sitting in the fridge.

Key ingredients in pytt i panna

Cold roast meat

My mother always used lamb - partly because we did different things with other leftover meats - but you can use any meat, preferably roast. I've used chicken in this recipe. In Scandinavia, where the recipe originates, you would use any leftover meat and/or sausage.

If you don't have enough left over from the joint, you can add some sausage - either a Continental type, e.g. chorizo, or a couple of (cooked) good old British bangers.

Cooked vegetables

Definitely potatoes and onions, and after that, anything you have leftover from previous dinners, or any veg that you want to add.

Bread

I like to have cubes of bread in mine, but if you want to cut the carbs a bit you could put in carrots instead.

What's the raw egg yolk for?

When all the cooking is finished the hot mixture is spooned into bowls and a raw egg yolk put on the top. Each person stirs the egg into their bowl of pytt i panna and the heat from the meat and vegetables cooks the egg and stops the fried dish being dry, as it otherwise would be. You don't taste the egg - and it isn't raw by the time you eat it, so give it a try!

If you like this…

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Breakfast Bake

Make at the weekend for a cooked breakfast in minutes every day. Ideal for school-day mornings or family brunch. Prepare the night before and cook in the morning or freeze in portions.

Recipe

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Pytt i panna

Pytt i panna or pyttipanna uses up leftover meat and veg from a roast dinner, with an egg yolk to make a sauce.

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Course: Dinner

Cuisine: Scandinavian

Servings: 4 servings

Author: Susie@Everyday Cooks

Ingredients

• 3 onions
• 400 g cooked potatoes
• 2 thick slices bread
• 300 g leftover roast meat, e.g. pork, beef, lamb, or chicken
• Salt and pepper
• 4 egg yolks

Cook ModePrevent your screen from going dark

Instructions

• Chop the onions into small pieces. Chop the potatoes into 1-2 cm cubes
• Cut the bread into 1-2 cm cubes. Cut the meat into 1-2 cm cubes
• Heat half the oil in a very large frying pan. Add the leftover meat and onions. Fry on a medium-high heat until the meat is beginning to brown and the onions are softening
• Add the rest of the oil or butter to the frying pan. When it has melted, add the potatoes, any other vegetables, and bread. Fry on a medium heat for 5 minutes, stirring occasionally

  You want a crust to develop but you don't want it to burn
• Season with salt and pepper and cook for a further 5 minutes, stirring occasionally and scraping up any brown bits on the base of the pan

  It's done when everything is slightly browned
• Divide the mixture between 4 bowls and top each with an egg yolk
• Before eating, stir your egg yolk into the mix to make a sauce. The heat will cook the egg

Notes

Everyday Cooks Tips:

Variations:

• Add other leftover cooked vegetables at the same time as the potatoes