Crispy Pyttipanna with Quick Dipping Sauce
Swedish hash of diced potatoes, beef, and ham, pan-fried until golden and crispy. Served with pickled red onions and a tangy mustard-mayo dip that ties it all together.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 1 lb waxy potatoes (about 1 lb), cut into 1/2-inch cubes
- ¾ lb beef chuck or leftover cooked beef, diced into 1/2-inch pieces
- ¼ lb diced ham
- 1 large red onion, thinly sliced, divided
- ½ cup mayonnaise
- 2 tbsp whole-grain mustard
- 1 tbsp white vinegar
- 3 tbsp neutral oil for frying
Instructions
- 1
Toss half the sliced red onion with 1 tbsp white vinegar, 1 tsp salt, and a pinch of sugar. Set aside to pickle.
- 2
Mix mayo and whole-grain mustard in a small bowl until smooth. Taste and adjust mustard; set the dipping sauce aside.
- 3
Heat oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 4
Add diced potatoes, beef, and ham to the hot oil. Do not stir for 3 minutes — let the bottom layer brown deeply.
- 5
Stir well and spread the mixture flat again. Cook 4–5 minutes more until potatoes are tender and edges are crispy and golden.
- 6
Toss in remaining raw onion slices, season with salt and pepper to taste. Serve with pickled onions and dipping sauce on the side.
Tools you’ll need
- 12-inch nonstick or cast iron skillet
- small mixing bowl
- cutting board
- chef's knife
- wooden spoon or spatula
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