Swedish 'Pyttipanna' recipe

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Swedish 'Pyttipanna' recipe

Brits will love 'Pyttipanna' - it's basically a hodge podge of food similar to bubble 'n squeak, which calls for potatoes, chicken and beetroot, amongst other things.

Ingredients

  • 500 g chicken breasts
  • 600 g potatoes
  • 4 eggs
  • 50 g parsley
  • 1 onion
  • 50 ml milk
  • 200 g pickled beetroot slices
  • 250 g French beans
  • 25 g parsley
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 pinch salt
  • 1 pinch pepper
  • 17.6 oz chicken breasts
  • 21.2 oz potatoes
  • 4 eggs
  • 1.8 oz parsley
  • 1 onion
  • 1.8 fl oz milk
  • 7.1 oz pickled beetroot slices
  • 8.8 oz French beans
  • 0.9 oz parsley
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 pinch salt
  • 1 pinch pepper
  • 17.6 oz chicken breasts
  • 21.2 oz potatoes
  • 4 eggs
  • 1.8 oz parsley
  • 1 onion
  • 0.2 cup milk
  • 7.1 oz pickled beetroot slices
  • 8.8 oz French beans
  • 0.9 oz parsley
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 pinch salt
  • 1 pinch pepper

Details

  • Cuisine: Scandinavian
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 25 mins
  • Serves: 4

Step-by-step

  1. Peel and cut the potatoes into approx 1.5cm cubes. Bring a large pan of water to the boil, add the potatoes and boil for 5 minutes so they are almost cooked.
  2. Cut the chicken into small chunks and dice the onion.
  3. When the potatoes are ready drain and set aside.
  4. Heat up a large frying pan, add 1 tbsp of olive oil and 1 tbsp of butter, fry the chicken pieces for 4 minutes or until browned then remove from the pan and put them on a plate.
  5. In the same pan add the rest of the butter and the diced onion. Fry until soft then add the potatoes and keep frying until the potatoes become slightly browned, add the chopped parsley and chicken pieces and continue to fry on a medium heat for a couple of minutes. Season with salt and pepper to taste and keep warm.
  6. Put the beans on to boil for 8 minutes.
  7. When the beans are almost cooked, in another frying pan heat 1 tbsp of olive oil and fry the 4 eggs.
  8. Serve the pyttipanna with some slices of beetroot and a fried egg on the top with the French beans to the side.

Recipe taken from Jessicasrecipebag.co.uk

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