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Swedish "Bubble & Squeak":
Pytt i Panna

What's the big idea?

"Bubble & Squeak" may not be the exact translation of Pytt i Panna, but I wanted to find something that summed this dish up in a couple of words. A more literal translation would be something like "bits and pieces in a pan", which doesn't sound terribly appetising! Another regional name for this dish translates into English as something like "that which came in the week before", from which you can tell that this is the traditional Swedish way of using up left-overs!

However unglamorous it may sound, this is very tasty "comfort food", and fairly quick and easy to cook, so we love it!

Shopping List

Here's the list of what you need:

  • 6 rashers of bacon, chopped
  • 6 to 8 medium potatoes, peeled, cooked and diced into uniform pieces
  • 1 medium onion, finely chopped
  • 2 tablespoons butter
  • 8-12oz left-over meat (lamb, steak, ham, pork or even fish), diced into uniform pieces
  • 5 or 6 eggs

What To Do

  • Fry the bacon over a medium heat in large frying pan until crisp. Remove from the pan
  • Add the diced potatoes to the pan and stir-fry in the bacon fat until browned and crisp. Remove from the pan
  • Melt the butter in the pan. Add the chopped onions and fry for 5 minutes only. Add the left-over meat and fry until browned
  • Reduce the heat to low; return the bacon and potatoes to the pan, mixing all the ingredients together and heating through thoroughly
  • In a separate pan, fry the eggs until cooked to your liking. Spoon the Pytt i Panna mixture onto individual plates and serve a fried egg on top of each serving

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