No Red Meat Pyttipanna Swedish Classic
Description
No Red Meat Pyttipanna is a lighter twist on the classic Swedish hash, traditionally made with diced potatoes, onions, and leftover meat. This wholesome version swaps red meat for tender chicken or turkey sausage while keeping all the comforting flavours and crispy textures that make Pyttipanna so beloved. Pan-fried until golden and topped with a perfectly cooked egg, this hearty one-pan meal is ideal for breakfast, brunch, lunch, or dinner. Easy to customize with vegetables and herbs, No Red Meat Pyttipanna is budget-friendly, satisfying, and a delicious way to enjoy Scandinavian comfort food with a healthier modern update.
Prep Time
15 minutes
Cook Time
30 minutes
Serving Number
4 servings
No Red Meat Pyttipanna
No Red Meat Pyttipanna is budget-friendly, satisfying, and a delicious way to enjoy Scandinavian comfort food with a healthier modern update.
Ingredients
Method
- Bring a pot of salted water to a boil. Add diced potatoes and cook for 5–7 minutes until just tender but not soft. Drain well.
- Heat olive oil or butter in a large skillet over medium-high heat.
- Add potatoes and cook for 8–10 minutes, stirring occasionally, until golden and crispy.
- Stir in onion, diced sausage, cooked chicken or turkey (if using), and bell pepper. Cook for 6–8 minutes until vegetables soften and meat is heated through.
- Season with paprika, garlic powder, salt, and black pepper. Stir well.
- In a separate skillet, fry eggs to your preferred doneness.
- Divide Pyttipanna onto serving plates and top each portion with a fried egg.
- Garnish with parsley or chives and serve with pickled beets or pickles if desired.
Notes
Chef’s Tips
- Use leftover roasted potatoes for even faster prep and crispier texture.
- Dice all ingredients into similarly sized cubes for authentic Pyttipanna texture.
- A cast iron skillet gives the best golden crust on the potatoes.
- Traditional serving includes pickled beets, which add a bright tangy contrast.
- For extra vegetables, add mushrooms, spinach, or zucchini to the skillet.
