Pytt i Panna, Swedish for “small pieces in pan”, is one of the ultimate fridge cleaners. Often abbreviated to hänt i veckan (“happened this past week”), the dish has become synonymous with leftovers across Scandinavia, where pyttipanne (Norway) and pyttipannu (Finland) are household dishes.

Like most hash recipes there are countless versions of it, but the basic principle is potato, meat and veg thrown together in a deep pan with thick stock and bold seasoning. The Swedes even add a raw egg yolk to serve which gets tossed around and cooks on your lap by the residual heat, although that may be too much for some to stomach.

INGREDIENTS

From the fridge: Beef, Beetroot, Egg.

From the cupboard:  Potatoes, Carrots, Parsnips, Onions, Chicken Stock.

To Spice: Rosemary, Thyme, Mustard.  

Could add:  Bacon, Sausages, Swede, Pork, Lamb.

METHOD

Dice the beef, potatoes and veg in to small chunks.

Brown the onions in a pan and add the potatoes, veg and beef and cook through.  Add the herbs and season well with salt and pepper.

Add the chicken stock and cook until it has completely evaporated.

Continue to heat until golden brown and crispy.

Serve with beetroot chunks and a boiled egg.