Best 2 Pyttipanna Eskilstuna Recipes
**Pyttipanna Eskilstuna: A Culinary Delight from Sweden**
Pyttipanna Eskilstuna is a delectable Swedish dish that tantalizes taste buds with its harmonious blend of flavors and textures. Originating from the city of Eskilstuna, this dish has become a cherished culinary tradition, enjoyed by locals and visitors alike. Typically served as a hearty lunch or dinner, Pyttipanna Eskilstuna is a versatile dish that allows for creative variations, making it a favorite among home cooks and professional chefs. In this article, we present a collection of Pyttipanna Eskilstuna recipes, each offering a unique take on this classic dish. From traditional recipes that stay true to the original flavors to innovative interpretations that add a modern twist, these recipes cater to a wide range of preferences. Whether you're a seasoned cook or just starting your culinary journey, you'll find something to savor in our curated selection of Pyttipanna Eskilstuna recipes.
PYTTIPANNA (SWEDISH HASH BROWNS)
A very simple, pantry recipe to use up leftover meat. The Swedes eat this with pickled beetroot alongside, but I prefer it without.
Provided by evelynathens
Categories Low Cholesterol
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel and dice the potatoes. Dice the meat.
- Heat butter in a frying-pan and add potatoes, onion and meat. Fry until golden, turning often with a spatula.
- When all the ingredients are golden, season to taste with salt and pepper. Sprinkle over the parsley.
- Serve the pyttipanna with fried eggs and a glass of cold milk.
Nutrition Facts : Calories 784.4, Fat 33.7, SaturatedFat 11.2, Cholesterol 94.7, Sodium 643.9, Carbohydrate 100.9, Fiber 12.9, Sugar 6, Protein 21.4
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
Tips:
- Choose the right potatoes: For the best results, use waxy potatoes such as Yukon Gold or Red Bliss. These potatoes will hold their shape better when cooked and won't get too mushy.
- Cook the potatoes properly: The potatoes should be cooked until they are tender but still have a slight bite to them. If you overcook the potatoes, they will become too mushy and won't hold their shape well in the pyttipanna.
- Use a well-seasoned pan: A well-seasoned cast iron or carbon steel pan will give the pyttipanna a nice, even sear. If you don't have a well-seasoned pan, you can use a regular nonstick pan, but be sure to grease it well.
- Don't overcrowd the pan: When cooking the pyttipanna, don't overcrowd the pan. This will prevent the ingredients from cooking evenly and will make the pyttipanna more likely to stick to the pan.
- Serve immediately: Pyttipanna is best served immediately after it is cooked. This will ensure that the dish is hot and crispy.
Conclusion:
Pyttipanna is a delicious and versatile dish that can be made with a variety of ingredients. It is a great way to use up leftover potatoes and vegetables, and it can also be served as a main course or a side dish. With its simple ingredients and easy-to-follow instructions, pyttipanna is a great dish for home cooks of all levels.
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