A diced hash of cubed potatoes, onion and meat (sausage, ham or leftover roast) fried in butter, served with pickled beetroot and a fried egg on top. The Swedish leftover Sunday dish.
Where to eat it: 5 restaurants across 1 city.
Pyttipanna means small pieces in pan: the dish codified in working-class Stockholm in the 19th century as the Saturday-Sunday morning use-up of the week's leftovers. The classic combination of potato, onion and any cured meat (kassler ham, frankfurters, leftover roast) with pickled beetroot is the dictionary version. Tradition on Österlånggatan, Pelikan on Blekingegatan and the saluhall counters all run the canonical recipe today.
Common allergens: Egg
Tip from the editors. Boil the potatoes the day before, drain, refrigerate overnight; cold cooked potato cubes hold their shape and crisp better.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Tradition on Österlånggatan in Stockholm's Gamla Stan is a tight Old Town room cooking the Swedish home-canon: pyttipanna, kåldolmar, raggmunk and Toast Skagen.
Signature: Pyttipanna Swedish hash, Toast Skagen with bleak roe
Order: Pyttipanna with pickled beetroot and fried egg; the Thursday ärtsoppa with pancakes is the rule.
Tip: Closed Sunday. Lunch is the better sitting; the kitchen runs the dagens lunch sub-150 kronor.
Pelikan on Blekingegatan in Stockholm's Södermalm has cooked husmanskost in the vaulted 1904 hall since the Pelikan name moved from Gamla Stan; meatballs, herring and snaps.
Signature: Meatballs with cream sauce and lingonberry, Sillbord pickled herring board
Order: The meatball plate with mash, brown sauce, lingonberry and pickled cucumber.
Tip: The smaller dining room is calmer than the big hall. Skip the queue by booking the bar counter online.
Why locals love it: 1907 journalist's pub on Dalagatan; tourists head to Pelikan but locals know this bar runs later on weeknights with the same husmanskost.
Tip: Open seven days; kitchen until 23:00. Bar until 02:00 on Friday and Saturday.
Sturehof at Stureplan in Stockholm's Östermalm is the 1897 brasserie locals run on; oysters, Toast Skagen, herring boards and a 365-day kitchen until 02:00.
Signature: Skagenröra Toast Skagen with bleak roe, Pickled herring board with snaps
Order: Toast Skagen and a half-dozen oysters at the counter; the snaps tray is the table ritual.
Tip: The bar counter is walk-in until late. The Vita Bar room is the quieter sit-down table.
Den Gyldene Freden on Österlånggatan in Stockholm's Gamla Stan opened in 1722 and remains the oldest restaurant in continuous operation under the same name in the world.
Signature: Wallenbergare veal patty with mash, Janssons frestelse anchovy potato
Order: Wallenbergare with pea purée, lingonberry and brown butter potatoes.
Tip: Closed Sunday and Monday. The vaulted cellar is the heritage room; the upstairs table runs quieter.
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