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Pytt i panna with an egg yolk in the shell ready to eat
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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 mins
Cook Time10 mins
Total Time25 mins
Course: Dinner
Cuisine: Scandinavian
Keyword: Leftovers, quick and easy supper
Servings: 4 servings
Author: [email protected] Cooks


  • 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 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


Everyday Cooks Tips:

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