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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat up a large frying pan and melt the half the butter. | 2. Add the diced potatoes and saute until the potatoes are golden brown and soft. | 3. In another smaller frying pan, add the remaining butter and melt. | 4. Add the diced onions and cook until golden brown and soft. | 5. Add the fried onions to the fried potatoes, then add the parsley, mix gently but well - cover and keep warm. | 6. Put the chopped meat into the onion pan and saute quickly and over a high heat. | 7. Add the meat to the potatoes and onion mixture. | 8. Heat up the sunflower oil and fry the eggs. | 9. Serve the Pytta I Panna immediately with a fried egg on top of the potato, onion and meat mixture. | 10. Accompany this dish with a bowl of pickled beetroot and rye bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	600		peeled cut	-	-	-	-
butter	2	ounces		323.19	14.8497	10.0983	27.215999999999998
sunflower oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6
onion	2		peeled diced	128.0	29.888	3.52	0.32
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
salt				-	-	-	-
pepper				-	-	-	-
bacon sausage	400		cooked cooked	-	-	-	-
egg	4			286.0	1.44	25.12	19.02
beet			pickled	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.