Pyttipanna Swedish Hash Browns Recipe Genius Kitchen Food

HASH BROWNS

Steps:

• Make clarified butter: Melt the butter in a small saucepan over low heat and cook until the white milk solids separate and rise to the top, about 3 minutes. Turn off the heat and carefully skim off the milk solids with a spoon; discard. Strain the remaining butter through a fine-mesh sieve and set aside (you should have about 1/4 cup clarified butter).
• Peel the potatoes and grate them on the large holes of a box grater into a colander. Squeeze out the excess moisture with your hands, then blot the potatoes dry with paper towels.
• Heat the clarified butter in a large nonstick skillet over medium-high heat. Add the potatoes to the skillet in a few piles and flatten with a spatula; sprinkle with 1 teaspoon salt, a few grinds of pepper and the paprika. Cook, undisturbed, until the potatoes start browning on the bottom, about 5 minutes. Flip, then drizzle with the cream; cook, undisturbed, until absorbed, about 2 minutes. Continue cooking, flipping the hash browns occasionally, until golden brown and crisp all over, about 15 more minutes. Season with salt and pepper.

BUTTERNUT HASH BROWNS

Steps:

• Spread the shredded squash out between 2 layers of paper towels. Press down to absorb as much of the moisture from the squash as possible. Repeat if necessary, until no more water can be removed.
• Toss squash shreds with onion, onion powder, garlic powder, cumin, salt and pepper.
• Bring a small to medium pan sprayed generously with nonstick spray (a 1 to 2 second spray) to high heat.
• Add mixture to the pan and cook for 3 minutes.
• Flip shreds with a spatula and cook for another 3 minutes or so (until cooked and browned).
• Season to taste with more salt and pepper.
• Optional toppings: Ketchup, salsa, etc.

SWEDISH HASH (PYTT I PANNA)

Steps:

• Cut bacon with scissors directly into frying pan.
• When crisp, drain bacon on paper towels, leaving fat in pan.
• Add onions and sauté until golden brown.
• Remove from pan.
• Add potatoes into pan along with a little margarine if needed and fry til golden brown.
• Sprinkle with salt and pepper.
• Add bacon, onions and meat to potatoes in pan.
• Mix well, carefully turning with a spatula.
• Serve piping hot.

PYTTIPANNA (SWEDISH FRY)

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.

PYTTIPANNA (SWEDISH HASH BROWNS)

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.