Pyttipanna is a hodgepodge of food similar to a hash. The term “pytt i panna” is Swedish and means “small pieces in pan”. Pyttipanna belongs especially to Swedish and Finnish cuisine and traditionally consists of potatoes, onions and any kind of chopped or minced meat, all diced and then pan fried. It is often served with fried eggs on the top.
This dish was originally made from leftovers of past meals to save money. It was very filling and also inexpensive to make for big families. Nowadays it’s far more common to prepare pyttipanna from prime ingredients and you can even find it on the menu of many Finnish restaurants.
I used to visit my late grandmother at least once a week and she usually wanted to serve me dinner – every now and then also pyttipanna. Granny used Creme Bonjour’s chive cream cheese in her panna, which was so delicious that I use it in mine even now. Creme Bonjour is a brand sold mostly in Finland, Sweden and Russia. As a substitute you can use any kind of cream cheese seasoned with herbs.
We have often made pyttipanna from leftover cooked potatoes, but if an insurmountable lust will surprise us, we just cook some potatoes a few hours before mealtime – potatoes have to be cooled down before peeling and cutting.
PORTION: 2 servings
TIME TO MAKE: cooking potatoes 20 minutes, frying for about 15-20 minutes.
INGREDIENTS:
- 5 cooked potatoes
- 200 gr pork sirloin slices
- 1 yellow onion
- 100-150 gr (Creme Bonjour) chive cream cheese
- salt, pepper, paprika powder
- oil for baking
- parsley
Cook potatoes evenly in mild salted water.
Wait for potatoes to cool down and then peel and cut them into small cubes.
Peel and chop one yellow onion.
Cut the sirloin slices in small pieces
Heat up a big frying pan or wok pan and fry onion and pork slices. Season with salt, pepper and paprika powder to your taste.
When the meat is evenly cooked, add potatoes.
Turn frequently enough to cook evenly.
When the potatoes have a beautiful browning surface, taste salt and add some more if needed.
Mix the cheese well with potatoes and let simmer for a while. Decorate with parsley and serve.
Tags: creme bonjour potato hash pork sirloin slices pyttipanna Finnish cuisine Swedish cuisine
Ruokasirkusta 
What a remarkable recipe!
LikeLike
So happy you liked it, thank you!
LikeLiked by 1 person