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.
Definitely potatoes and onions, and after that, anything you have leftover from previous dinners, or any veg that you want to add.
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…
…Why don’t you try:
Pytt i panna
- 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
- 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 occasionallyYou 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 panIt'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
Everyday Cooks Tips:Variations:
- Add other leftover cooked vegetables at the same time as the potatoes