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Dinner, Glutenfree, Good food on a budget, Lactose-free, Recipes, Swedish flavors, Vegan, Vegetarian
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Swedish hash with greens


A common dish in Sweden is the Swedish hash called Pytt i panna. It’s often prepared with the leftovers from the week meaning mainly finely diced potatoes, yellow onion and some kind of meat, often beef. Today I make a green version of the traditional dish and serve it with pickled red cabbage.

Although the classical Pytt i panna is normally made with leftovers and therefore also is a quick dish to make, I tend to make this dish with fresh cooked veggies. Simply because I often eat my leftovers for lunch instead…
By pre-cooking the vegetables we get good food on the table quickly anyway. Something that is often needed in this house with two work alcoholics who suddenly realize that hunger came back this day too …
The ingredients are easy to find and the flavors are rich. I serve my Pytt i panna with pickled red cabbage and some humus for a complete meal. In Sweden the sweet, pickled red beetroot would be the natural choice to add.


Swedish hash with greens

3-4 people
1 parsnip
300 grams of celeriac
700 grams of potatoes
200 grams of carrots
1 large yellow onion (about 400 grams)
Salt and pepper
Oil to bake in

How do I do it?
1. Peel the onion and cut it into dices or slices. Bake the onion on low heat in a baking pan with some oil. Stir every now and then. Fry until the onions are soft and almost transparent. Pour the onion into a bowl when ready and set aside.
2. Pour water into a big pan and let it come to a boil. Meanwhile peel the vegetables and dice them in the size you want. Try to get them as even as possible.
3. Pre-cook the vegetables for a few minutes in the boiling water and then pour them into a colander to strain them.
4.  Take a deep baking pan and let it become warm. Add 2 tablespoons of oil to the pan and add the pre-cooked vegetables in the pan. Bake until al the vegetables have a nice, light brown surface. Finally add the onion and let it come on temperature.
If you like, add some finely chopped dill to the veggies when ready. It gives a lovely summery taste to a wintry dish.

Pickled red cabbage

250 grams of fresh red cabbage
1.5 tablespoons apple wine vinegar
1/2 teaspoon of fennel seeds
Salt and pepper

How do I do it?
1. Shred the cabbage as thin as possible, preferably using a mandolin or a food processor but a sharp knife also works excellent!
2. Pour the cabbage in a bowl, add vinegar and season it well with salt and pepper. Massage the cabbage with your hands until it becomes a bit soft.
3. Pour fennel seeds in a mortar and grind them roughly.  Add the seeds to the cabbage. Leave it to marinate until serving.

This recipe is free from gluten and lactose.

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