Name: Pyttipanna (Swedish hash) (Stockholm style)
Prep time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Swedish
Ingredients: 800g floury potatoes, peeled and cut into 1cm dice; 2 large onions, finely diced; 400g cooked ham, frankfurters or leftover roast, diced 1cm; 60g butter; Salt and black pepper; 4 large eggs; 200g pickled beetroot, drained and chopped; Worcestershire sauce to serve

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.

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.

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Where to eat Pyttipanna (Swedish hash) in Stockholm

5 editor picks for Pyttipanna (Swedish hash) in Stockholm, ranked by editorial score. All Stockholm signature dishes · Pyttipanna (Swedish hash) across every city.

Sturehof
- ★ 4.4
- Swedish Brasserie
- $$$
- Östermalm
Order Toast Skagen and a half-dozen oysters at the counter; the snaps tray is the table ritual.
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.

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Pelikan
- ★ 4.3
- $$
- Södermalm
Order The meatball plate with mash, brown sauce, lingonberry and pickled cucumber.
Pelikan on Blekingegatan in Stockholm's Södermalm has cooked husmanskost in the vaulted 1904 hall since the Pelikan name moved from Gamla Stan, meatballs.

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Den Gyldene Freden
- ★ 4.3
- Swedish Classical
- $$$
- Gamla Stan (Old Town)
Order Wallenbergare with pea purée, lingonberry and brown butter potatoes.
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.

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Tradition
- ★ 4.2
- $$
- Gamla Stan (Old Town)
Order Pyttipanna with pickled beetroot and fried egg; the Thursday ärtsoppa with pancakes is the rule.
Tradition on Österlånggatan in Stockholm's Gamla Stan is a tight Old Town room cooking the Swedish home-canon: pyttipanna, kåldolmar, raggmunk and Toast.

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Tennstopet
- ★ 4.1
- $$
- Vasastan
Order The meatballs with cream sauce; finish with the cheese-and-knäckebröd plate.
Tennstopet on Dalagatan in Stockholm's Vasastan opened in 1907 and remains the city's classic journalists' pub; meatballs, Janssons frestelse and a long bar.

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Make it at home

Serves 445 minEasy

Ingredients

800g floury potatoes, peeled and cut into 1cm dice
2 large onions, finely diced
400g cooked ham, frankfurters or leftover roast, diced 1cm
60g butter
Salt and black pepper
4 large eggs
200g pickled beetroot, drained and chopped
Worcestershire sauce to serve

Method

Heat 40g of the butter in a large heavy frying pan. Add the diced potato in a single layer. Fry over medium-high heat 12-15 minutes until golden and tender, stirring every 3 minutes.
Push the potato to the side. Add another 20g butter, fry the onion for 5 minutes until soft and gold.
Stir the meat through the pan. Cook another 5 minutes until everything is hot through and crisping. Season well with salt and black pepper.
In a separate pan, fry the four eggs over a medium heat until the whites are set and yolks still runny.
Pile the hash on warm plates. Top each with a fried egg. Serve the chopped pickled beetroot in a small bowl on the side, plus a bottle of Worcestershire.

Editor tip. Boil the potatoes the day before, drain, refrigerate overnight; cold cooked potato cubes hold their shape and crisp better.

Common allergens: Egg.