Swedish Style Chopper (Pyttipanna) Recipe

Swedish style chopper is a hearty skillet hash inspired by pyttipanna, a Swedish dish of small pieces cooked together in a pan. This version combines crisp potatoes, cooked beef, and onion, with pickled beets and an egg alongside for a savory, tangy meal.

Ingredients

1½ lb cooked, chilled potatoes, cut into ½-inch cubes (680 g; about 4 cups)
12 oz cooked roast beef, cut into ½-inch cubes (340 g; about 2 cups)
1 medium yellow onion, finely diced (about 5 oz / 140 g; 1 cup)
2 tbsp unsalted butter (28 g)
1 tbsp neutral cooking oil, such as canola (15 ml)
½ tsp fine salt (about 3 g), plus more to taste
¼ tsp freshly ground black pepper (about 0.5 g)
4 large eggs (about 200 g without shells)
1 cup sliced or diced pickled beets, drained (about 150 g)
2 tbsp chopped fresh parsley or chives (about 6 g), optional
1 tsp whole-grain mustard (5 g), optional, for serving

Instructions

Prepare the ingredients. Use potatoes and beef that are already cooked and fully chilled; this is a leftover-friendly hash, not a method for cooking raw meat. Cut the potatoes and beef into similarly sized pieces so they warm evenly. Dice the onion, drain the beets, and set everything near the stove. If the potatoes are wet, pat them dry; surface moisture makes them steam instead of brown.
Crisp the potatoes. Set a large, heavy skillet over medium-high heat. Add the butter and oil. When the butter has melted and is foaming, add the potatoes in a single layer as much as possible, then season with the salt and pepper. Cook for about 14 minutes, turning the pieces every few minutes. Give them time to sit against the pan between turns so golden edges can form. If your pan is too small to hold them without crowding, cook in two batches and transfer the first batch to a plate.
Soften the onion. Move the browned potatoes to the sides of the skillet, or transfer them briefly to a bowl if the pan is crowded. Add the onion to the center and cook for about 5 minutes, stirring occasionally, until softened and lightly golden. If the pan looks dry, add a teaspoon of oil or water rather than letting the onion catch. Stir the onion through the potatoes.
Heat the beef thoroughly. Add the cooked beef and toss it with the potatoes and onion. Cook for about 4 minutes, stirring gently so the meat warms without breaking up the potatoes. Because this recipe uses cooked leftovers, check the center of several beef pieces with a food thermometer; USDA FSIS guidance says leftovers should be reheated to a safe minimum internal temperature of 165°F (74°C). Keep cooking and check again if they have not reached that temperature. Taste and add salt or pepper as needed.
Cook the eggs. While the hash finishes, cook the eggs in a separate lightly greased skillet to your preferred shape, turning or covering the pan as needed. For food safety, cook the egg dish to 160°F (71°C), the USDA FSIS safe minimum; a thermometer should be placed in the thickest part without touching the pan. If you prefer not to serve eggs, skip this step and add a little extra parsley or mustard at the table.
Serve hot. Divide the hash among four plates and add an egg to each, if using. Serve the pickled beets on the side rather than mixing them into the skillet, which keeps their sweet-sour flavor distinct and prevents their juice from coloring the potatoes. Finish with parsley or chives and offer mustard at the table.

Tips

Start with cold potatoes. Chilled cooked potatoes are firm and easier to dice than warm ones. If you have freshly cooked potatoes, spread them on a tray and cool them in the refrigerator before cutting; dry them well before they go into the pan.
Keep the pan uncrowded. A crowded skillet traps steam and gives you soft, pale potatoes. Use the largest pan available or brown the potatoes in batches, then bring everything together for the final heating.
Choose a cooked meat with good flavor. Roast beef is a classic, but cooked ham, pork, or leftover roast can work. Salty ham may need little or no added salt, so taste the hash after heating the meat before seasoning further.
Keep the beets separate until serving. Their brine can make the hash soggy and pink. Drain them well and serve them alongside; if you want a little sharpness in the skillet, stir in only a teaspoon of mustard at the end.

Serving Suggestions

Serve the hash as a filling main course while the potato edges are still crisp. Pickled beets are a traditional-feeling accompaniment: their acidity and sweetness offset the browned potatoes and savory meat. A fried or softly scrambled egg adds richness, while chopped parsley or chives bring a fresh note. Put mustard on the table for anyone who likes a sharper, tangier bite.

For a larger meal, add a simple green salad dressed with vinegar, or serve rye bread alongside to catch any egg yolk. Cucumber salad or lightly dressed shredded cabbage also provides a cool contrast. The dish is substantial, so a modest side is usually enough. If serving several people, put the hash in a warmed serving dish and bring the beets and condiments separately so each person can choose how much to add.

Variations

Pyttipanna is a practical home-style dish, and ingredients vary with what is available; this recipe is one useful version rather than a claim to a single definitive formula. Swap the roast beef for cooked pork, ham, or a combination of cooked meats. If using ham or another salty meat, reduce the initial salt and adjust only after tasting. Leftover cooked root vegetables can replace part of the potato, though they may soften more quickly and will change the texture.

For a meat-free skillet, replace the beef with 12 oz (340 g) sliced mushrooms, browned in a little oil, or use 1½ cups (about 250 g) drained cooked beans. These are practical substitutes, not traditional meat equivalents: mushrooms bring a browned, savory flavor, while beans make the dish softer and less like a classic hash. You can also add a small amount of diced cooked carrot, but keep the total additions modest so the potatoes still crisp. Serve without eggs for an egg-free plate, or cook the eggs separately for diners who want them.

Storage and Reheating

Refrigerate leftover hash within 2 hours of cooking, in a covered shallow container. Store the beets separately if possible so their liquid does not soften or stain the potatoes. The cooked hash keeps for 3–4 days in the refrigerator. Store eggs separately and follow the same 3–4 day refrigerated limit for cooked egg leftovers; for the best texture, cook fresh eggs when you serve reheated hash.

Reheat only the amount you plan to eat. For a crisp finish, warm the hash in a skillet over medium heat with a teaspoon of oil, stirring occasionally until it is hot throughout. Check the center with a food thermometer and bring leftovers to 165°F (74°C). A microwave also works: cover loosely, heat in short intervals, stir between intervals, and check more than one spot for 165°F (74°C). The microwave will soften the browned edges. Do not leave cooked hash at room temperature for more than 2 hours, and discard it if it has been left out longer.

Frequently Asked Questions

What does “pyttipanna” mean?
Pyttipanna is commonly translated as “small pieces in a pan,” a fitting description of this chopped hash. It is associated with Swedish home cooking and is often made with potatoes, onion, and cooked meat. Ingredients and accompaniments vary between households and versions.

Can I make Swedish style chopper with raw potatoes?
This recipe is designed for cooked potatoes because they brown quickly and stay tender inside. Raw potato cubes take longer and can brown before they cook through. If starting with raw potatoes, parboil them until just tender, drain them well, cool and dry them, then continue with the skillet method; allow extra time rather than relying on the recipe’s stated cooking time.

Can I use leftover meat from a roast dinner?
Yes. Chilled cooked roast beef is a good choice, and cooked pork or ham can also be used. Cut the meat into small, even pieces and heat it with the hash until it reaches 165°F (74°C), as required for reheated leftovers. Do not add raw meat to this quick method, because it will not cook at the same rate as the potatoes.

How do I stop the potatoes from turning mushy?
Use firm, cold cooked potatoes, dry their surfaces, and avoid crowding the pan. Let the pieces brown undisturbed for a few minutes before turning them, rather than stirring constantly. If your potatoes are very floury or already breaking apart, handle them gently and brown them in batches.

Can I make the hash ahead?
You can dice the cold potatoes, cooked beef, and onion a day ahead and keep them covered in the refrigerator. For the best crispness, cook the hash shortly before serving. Fully cooked leftovers can be refrigerated for 3–4 days, but reheating softens the potatoes somewhat; a hot skillet restores more texture than a microwave.

What can I serve instead of pickled beets?
Pickled cucumber, a spoonful of sauerkraut, or a sharp vinegar-dressed salad gives a similar bright contrast. The flavor will not be exactly the same: beets add sweetness as well as acidity, while cucumber is lighter and sauerkraut is more savory. Drain any wet accompaniment and serve it on the side to protect the crisp potatoes.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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