Swedish 'Pyttipanna' recipe

1. 1

   Peel and cut the potatoes into approx 1.5cm cubes.

2. 2

   Bring a large pan of water to the boil, add the potatoes and boil for 5 minutes so they are almost cooked.

3. 3

   Cut the chicken into small chunks and dice the onion.

4. 4

   When the potatoes are ready drain and set aside.

5. 5

   Heat up a large frying pan, add 1 tbsp of olive oil and 1 tbsp of butter, fry the chicken pieces for 4 minutes or until browned then remove from the pan and put them on a plate.

6. 6

   In the same pan add the rest of the butter and the diced onion.

7. 7

   Fry until soft then add the potatoes and keep frying until the potatoes become slightly browned, add the chopped parsley and chicken pieces and continue to fry on a medium heat for a couple of minutes.

8. 8

   Season with salt and pepper to taste and keep warm.

9. 9

   Put the beans on to boil for 8 minutes.

10. 10

    When the beans are almost cooked, in another frying pan heat 1 tbsp of olive oil and fry the 4 eggs.

11. 11

    Serve the pyttipanna with some slices of beetroot and a fried egg on the top with the French beans to the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.