I don’t know if “pyttipanna” is Swedish for “awesome in my mouth,” but in the culinary world that’s how it translates.
Oh, pyttipanna. I don’t know much about this dish except that it’s Swedish/Scandavian in origin. This really is the super ultimate dish of leftovers, good for the day after you’ve had people over for a big grill out because you will generally have all or most of the ingredients on hand. Salami (from the cheese tray), plus leftover grilled or smoked meats, and if you have leftover roasted or baked potatoes do use them because that’s what takes the longest to cook in this dish.
You basically make a hash out of all these rich, leftover, flavorful meats, then toss them in a tangy dill/dijon dressing to cut through all that richness. Then you add more richness back in by tossing everything in egg yolks. You don’t have to stick strictly to the meats in the recipe. The one thing I wouldn’t leave out, however, is the salami. Of everything, this really adds a nice burst of salt and flavor. I used fancy salami (soprasetta I think). The important thing is to buy the log, not the slices, so you can cube it. The other key element here is that everything is cubed to about the same size. Really this “recipe” is just more of a suggestion, a few guidelines and nudges of encouragement to really put whatever you want in this thing.
The first time I made this dish, the potatoes took seemingly an hour took. Possibly I shouldn’t have added them last, but that’s just kind of how the order of things turned out when I was throwing stuff in the pot like a mad scientist in a cloud of steam. Also, the first time I made this I had this grand idea to eat first, and try to photograph it the next day. Look, I had a bunch of hungry people salivating over not-cooked sweet potatoes. It was like a hangry mob. Needless to say at the end of the night I had nothing to show for my efforts. This is why in my instructions I recommend half-cooking the potatoes in the microwave first, or to use leftover already-cooked potatoes.
If you don’t like the idea of the yolk you can eat it plain or top it with a fried egg, but trust me here when I say the yolk is awesome. You can even leave the yolk in half of the shell if you want to be all cutesy when you serve it so everyone can tip it in and mix up themselves. It really makes for a fun presentation. You can also put a few yolks in with the dressing (kind of like a real Caesar dressing) if you don’t want to mess with egg shell thing.
- 2 slices thick cut bacon (chopped)
- 2 cooked sausages, preferably smoked (cubed)
- 1/2-1lb cooked venison steak
- 4-6oz salami (cubed)
- 1 Large onion (diced)
- 3 carrots (diced)
- 2lb sweet potatoes (cubed)
- 1 heaped teaspoon fresh rosemary (finely chopped)
- 1 heaped teaspoon fresh thyme (plucked)
- salt and pepper to taste
For the dressing
- 4 egg yolks (or an egg yolk for every person you are serving)
- 1 tablespoon dijon mustard
- 2 tablespoons apple cider vinegar
- 4 tablespoons extra virgin olive oil
- 1 heaped tablespoon fresh chives (minced)
- 1 small bunch/handful (fresh dill, roughly chopped)
|Heat a dutch oven or large pot on medium high, add the bacon and let the fat render out a little. Meanwhile, half-cook your sweet potatoes in the microwave on high for about 4-5 minutes (unless you are using leftover baked or roasted ones, then skip this step). Add the salami cubes, steak, and sausage to the pot and stir around until everything starts to brown. Add the onions, carrots, potatoes and herbs and continue to cook, stirring occasionally and scraping up any stuck-on bits from the bottom of the pan. Give it a taste to adjust your salt and pepper. With all the smoked meats you shouldn't need much salt, so do taste it before seasoning.|
|Once everything is cooked, keep the pot on warm and make your dressing. Toss the hash mixture with the dressing. Add in the egg yolks and toss in the warm hash, letting them coat everything and cook from the heat of the dish. Or, give everyone their own egg yolk to tip in and toss themselves.|