pyttipanna
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Pytt i panna (Swedish), pytt i panne (Norwegian), pyttipannu (Finnish) or biksemad (Danish), is a culinary dish consisting of chopped meat, potatoes and onions fried in a pan, similar to a hash, and popular in Scandinavia. The term is Swedish for "small pieces in a pan".
In the Vinony graph
Within Vinony's link graph, pyttipanna is referenced by 159 other articles, and connects out to Sweden, Swedish and Finnish.
It is catalogued under topics including Danish cuisine, Finnish cuisine and Ground meat.
Its subject is documented across 18 Wikipedia language editions.
Key facts
- Food.name
- Pytt i panna
- Food.image
- Pyttipanna.JPG
- Food.caption
- Pytt i panna, as commonly served with a fried egg and pickled beetroot
- Food.alternate_name
- Biksemad, pytt i panne, pyttipanne, pyttipannu
- Food.country
- Sweden
- Food.creator
- <!-- or
- Food.creators
- -->
- Food.main_ingredient
- Potatoes, onions, chopped or minced meat
- Food.minor_ingredient
- Fried egg, pickled beetroot
- Food.serving_size
- 100 g
via Wikipedia infobox
Wikidata facts
- Image
- Pyttipanna serving.jpg
Show 1 more fact
- Commons category
- Pyttipanna
Sources (1)
via Wikidata · CC0
~2 min read
Encyclopedic overview
3 sectionsContents
- Similar dishes
- References
- External links
Pytt i panna (Swedish), pytt i panne (Norwegian), pyttipannu (Finnish) or biksemad (Danish), is a culinary dish consisting of chopped meat, potatoes and onions fried in a pan, similar to a hash, and popular in Scandinavia. The term is Swedish for "small pieces in a pan".
Traditionally consisting of potatoes, onions, and any kind of chopped or minced meat such as sausage, ham, or meatballs, diced and then pan-fried, it is often served with a fried egg, pickled beetroot slices, sour pickled gherkin slices, capers and sometimes ketchup or brown sauce. An alternative version of the dish includes cream stirred in after frying, creating something like a gravy, turning it into "cream-stewed pytt i panna" ().
Excerpted from Wikipedia’s “pyttipanna” article, available under the CC BY-SA 4.0 licence.