Grilled Pytt i Panna on the Arteflame Grill

Pytt i Panna is a classic Swedish dish, traditionally made with leftover meat, potatoes, and onions, all fried together in a hash. This version brings it to the Arteflame grill, where the ingredients develop an incredible smoky flavor and crisp texture. Perfect for a casual but flavorful meal, this grilled Pytt i Panna can be customized with any meats or vegetables you have on hand.

Ingredients

• 1 lb potatoes, peeled and diced
• ½ lb leftover meat (beef, ham, or sausage), diced
• 1 large onion, finely chopped
• 2 tbsp butter (for grilling)
• 4 large eggs
• Salt and pepper, to taste
• Chopped fresh parsley (for garnish)

Instructions

Step 1: Fire up the Arteflame Grill

Light your Arteflame grill by stacking firewood over vegetable oil-soaked napkins and lighting them. After about 20 minutes, the grill will be hot enough to start cooking, with high heat in the center and cooler zones around the outer edge of the griddle.

Step 2: Grill the Potatoes

Place the diced potatoes on the hot center of the flat cooktop and add butter. Cook the potatoes, stirring occasionally, until they are golden brown and crispy, about 10-15 minutes. Move the potatoes to the cooler edge of the grill to keep warm.

Step 3: Grill the Meat and Onions

On a medium-heat section of the flat cooktop, melt a little more butter and add the chopped onions. Grill until they become soft and slightly caramelized, about 5-7 minutes. Add the diced leftover meat to the onions and continue grilling until the meat is heated through and develops a slight char.

Step 4: Cook the Eggs

Move the meat and potatoes to the outer section of the griddle. In the middle section of the griddle, crack the eggs and fry them to your preferred doneness—sunny side up is traditional for Pytt i Panna.

Step 5: Assemble and Serve

Mix the grilled potatoes, meat, and onions together on the grill until evenly combined. Transfer the hash to serving plates and top each portion with a fried egg. Garnish with chopped fresh parsley, and season with salt and pepper to taste.

Grilling Tips

• High heat for crispy potatoes: Ensure the flat cooktop is hot enough when cooking the potatoes to give them a perfect crisp.
• Leftover meats: Pytt i Panna is ideal for using any leftover meat. Ham, sausage, or even chicken works great for this dish.

Conclusion

Grilling Pytt i Panna on the Arteflame brings a new depth of flavor to this Swedish classic. The smoky, crispy potatoes and seared meats are perfectly balanced with the richness of a fried egg. This dish is simple yet full of flavor, making it an ideal hearty meal.

5 Variations of Grilled Pytt i Panna

1. Vegetarian Pytt i Panna: Swap the meat for grilled vegetables like bell peppers, zucchini, and mushrooms.
2. Spicy Pytt i Panna: Add diced chorizo or sprinkle in chili flakes to bring some heat to the dish.
3. Cheesy Pytt i Panna: Top the dish with grated cheese and let it melt on the grill before serving.
4. Herbed Pytt i Panna: Add fresh herbs like thyme or rosemary to the potatoes for an aromatic twist.
5. Pytt i Panna with Bacon: Use crispy grilled bacon in place of or in addition to the leftover meat for an extra smoky flavor.

Best Pairings

• Pickled beets: A classic Swedish side for Pytt i Panna that adds a tangy contrast.
• Lingonberry jam: Sweet and tart, lingonberry jam complements the savory hash beautifully.
• Crispbread: Serve with knäckebröd (Swedish crispbread) for a crunchy side.