Diner Classic · Hash
Pyttipanna
Photo: Nilli / Wikimedia Commons · Public domain
Pyttipanna was born as a way to use up yesterday's roast, and it's now so central to Stockholm's diner culture that many bars serve it as a late-night fix with a fried egg on top.
Diced potatoes, onion, and leftover meat or cured sausage are fried together in a hot pan until crisp at the edges, then topped with a fried egg and pickled beets. It's a mainstay at Stockholm's late-night husmanskost diners and lunch counters.
Why it's made this way: The dish grew out of frugal home cooking that turned Sunday roast scraps into a Monday meal, and Stockholm's cafés and diners adopted it as an everyday plate.
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