Swedish Allspice Lamb Hash Bowl (Pytt i Panna Style)

About This Recipe

Pytt i panna, literally 'bits in a pan,' is Sweden's classic use-it-up hash, traditionally made from diced leftover meat and potatoes fried until crackling-crisp, then topped with a fried egg and pickled beets. This bowl keeps that same structure but starts with fresh lamb mince seasoned with allspice, a spice Swedish cooks lean on heavily in meatballs and hashes, giving the dish a warmth that plain black pepper doesn't provide. The technique that defines pytt i panna is frying the potato and meat separately before combining them, so both get properly browned rather than steaming together in a crowded pan. The diced potatoes go in first and are left largely undisturbed to develop a crust, then the lamb is browned hard in a second pan with onion and allspice before everything is combined for a final toss over high heat. Serving it in a bowl over grains rather than straight from the frying pan is a modern format, but the flavor core — crisp potato, allspice-spiced meat, a soft egg and the sharp-sweet bite of pickled beets — is a direct nod to a dish found on nearly every Swedish home menu.

Ingredients

Serves 4

• 500 glamb mince
• 700 gwaxy potatoes(peeled and diced into 1cm cubes)
• 4 tbspbutter(divided)
• 1yellow onion(diced)
• 0.5 tspground allspice
• 1 tspfine sea salt
• 0.5 tspblack pepper
• 4 largeeggs
• 1 cuppickled beets(sliced)
• 0.33 cupfresh dill(chopped)

Instructions

1. 1

   Fry the potatoes

   Melt 2 tablespoons butter in a wide skillet over medium-high heat. Add diced potatoes in a single layer and fry, turning occasionally, for 12 to 15 minutes until deeply golden and crisp on most sides.

2. 2

   Brown the lamb

   In a second skillet, melt remaining butter over medium-high heat. Add onion and cook 3 minutes, then add lamb mince, allspice, salt and pepper. Break it up and cook 8 to 10 minutes until well browned.

   Let the lamb sit undisturbed for a minute at a time rather than stirring constantly — this is what gives it real browning instead of gray, steamed crumbles.

3. 3

   Combine

   Add the crisped potatoes to the lamb pan and toss together over high heat for 2 minutes so the flavors merge.

4. 4

   Fry the eggs

   In a separate small pan, fry the eggs sunny-side up with soft yolks while the hash finishes.

5. 5

   Assemble the bowls

   Divide the lamb and potato hash between bowls, top each with a fried egg, a scattering of pickled beets and fresh dill.

Variations

• •

  Classic pytt i panna: use diced leftover roast beef or ham instead of fresh lamb mince, cut into small cubes rather than ground.

• •

  Vegetarian: swap the lamb for diced mushrooms and a can of drained chickpeas, browned the same way.

• •

  Sausage version: use sliced falukorv, Sweden's classic ring sausage, in place of the lamb for a more traditional flavor.

Storage

Store the hash and toppings separately in the fridge for up to 3 days. Reheat the hash in a hot dry skillet to re-crisp, and fry a fresh egg for each serving rather than reheating a cooked one.

Frequently Asked Questions