Pytt i Panna

AKA: "Stuff in a Pan"

Sweden calling! It snowed last night in Newcastle, so it feels very fitting to post a Swedish classic today.

My lovely Swedish boyfriend doesn’t often get homesick, but when he does, I normally just smother everything in dill.

This time, I decided to make a bit more of an effort, and make an absolute Swedish standard comprised of leftovers – pytt i panna. We had had a delicious roast beef dinner the night before, and I saved a good few slices to make this dinner. It couldn’t be easier – chop everything up small and basically add it to a pan together and let it cook. Beef and potatoes are the staples of this meal, and the veggies add some colour and flavour.

It took a while for my potatoes to cook, so next time I think I will add them in after the bacon and let the whole thing cook for about 10 minutes before adding the rest of the meat and vegetables.

Serves 2

Ingredients

• 2 slices of bacon
• 2 large potatoes, scrubbed, skins on
• 1 small onion
• 2 carrots
• 1 leek
• 250g leftover roast beef
• Sprinkling of rosemary, thyme and dill
• Salt and pepper
• 2 eggs

Method

Chop up the bacon, beef, potatoes, onion, and carrots into small 1-2cm cubes, and thinly slice the leek – prep work makes the rest of this meal so simple.

Heat a pan and let the bacon fry for a few minutes. At this point I would throw in the cubed potatoes and let that cook for about 10 minutes. Now, tip in the rest of the veggies and give it all a good stir.

Finally, tumble in the cubes of leftover meat and herbs, and stir well, making sure nothing catches.

Add salt and pepper as needed and let cook, stirring every so often, for about 20 minutes.

Just as the carrots and potatoes are soft and cooked, heat a separate small pan. Fry the eggs separately in a little oil.

Spoon the pytt onto  a plate or bowl, and top with the runny fried egg.

Dig in/var så god!