Pyttipanna Swedish Hash Browns Recipes
BUTTERNUT HASH BROWNS
From Hungry Girl. I love her healthy twists on some of my naughty favorite foods! I haven't tried this one yet, but it sounds fabulous! UPDATE! We had these for dinner last night and they were AMAZING! It really is important to get the squash as dry as possible - otherwise you'll get mushy hashbrowns! :) Also, the squash cooks down quite a bit, so next time I'll double the recipe since we know we like it now! UPDATE #2: Here's how I prepared the shredded squash. If anyone has a better method, let me know! (This wasn't part of the original recipe from Hungry Girl.) I cut the uncooked squash into 4 large "chunks", and then removed the seeds and shell. I shredded the squash using the "big" side of a box grater. If the "chunks" were too large to manage, I cut them into smaller pieces. (Hope that helps!)
Provided by AnnieLynne
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Spread the shredded squash out between 2 layers of paper towels. Press down to absorb as much of the moisture from the squash as possible. Repeat if necessary, until no more water can be removed.
- Toss squash shreds with onion, onion powder, garlic powder, cumin, salt and pepper.
- Bring a small to medium pan sprayed generously with nonstick spray (a 1 to 2 second spray) to high heat.
- Add mixture to the pan and cook for 3 minutes.
- Flip shreds with a spatula and cook for another 3 minutes or so (until cooked and browned).
- Season to taste with more salt and pepper.
- Optional toppings: Ketchup, salsa, etc.
Nutrition Facts : Calories 76.2, Fat 0.2, Sodium 84.3, Carbohydrate 19.4, Fiber 3.2, Sugar 4.3, Protein 1.8
PYTTIPANNA (SWEDISH FRY)
A nice and easy lunch. Use any leftovers such as ham, beef, sausage or even mushrooms (vegetarian). The accessories are optional but the ones mostly used. Some people prefer a raw egg yolk instead of a fried egg.
Provided by Andreacute Grisell
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the peeled potatoes and the meat into 1/4-inch cubes.
- If using raw potatoes, soak in cold water for 30 minutes, then drain.
- Mix the meat cubes with the dry mustard.
- Fry the meat, potatoes and onions separately in a large skillet.
- Fry the eggs in another skillet.
- Mix the meat, potatoes and onions and heat them for a moment in the skillet.
- Add salt and pepper to taste.
- Garnish with the parsley and the eggs.
- Serve with the accessories.
Nutrition Facts : Calories 208.6, Fat 5.2, SaturatedFat 1.6, Cholesterol 211.5, Sodium 80.2, Carbohydrate 31.7, Fiber 4.1, Sugar 6.1, Protein 9.6
SWEDISH HASH (PYTT I PANNA)
Comfort food from Sweden! Most often served as a lunch dish and always made with any leftover meat, usually roast beef or baked ham. The traditional way to serve is with fried eggs and pickles
Provided by LAURIE
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut bacon with scissors directly into frying pan.
- When crisp, drain bacon on paper towels, leaving fat in pan.
- Add onions and sauté until golden brown.
- Remove from pan.
- Add potatoes into pan along with a little margarine if needed and fry til golden brown.
- Sprinkle with salt and pepper.
- Add bacon, onions and meat to potatoes in pan.
- Mix well, carefully turning with a spatula.
- Serve piping hot.
Nutrition Facts : Calories 253, Fat 10.4, SaturatedFat 3.5, Cholesterol 15.4, Sodium 781.6, Carbohydrate 34.5, Fiber 4.4, Sugar 4.6, Protein 6.4
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