Pytt I Panna ( A Swedish Hash) with Marx Foods Elk Sausage

by Courtney on May 30, 2009


I love Marx Foods offerings and contests. Recently they asked for all bloggers to leave a comment on what they would do with their game sausage sampler. They would pick 11 lucky people and ship them a sausage variety from the sampler to create a recipe by June 5. Then the polls would open and the votes begin. I was hoping for the boar variety to make a timbale or sartu ,but I got the Elk with Pears and Port Wine. When I think of Elk, I think of Sweden where the consumption is huge. Elk is low in fat and cholesterol and perfect alternative for red meat eaters who need to watch those things.
My Certain Someone ,as most of regular readers know has a house in Sweden. One of his favorite dishes to make for his boys on Poker night is Pytt I Panna( Swedish Hash), which literally translates to” small things in a pan”.Of course he uses the frozen variety. Both the Swedes and Danes have their versions and there are really no rules for Pytt I Panna, except that it contains leftover meats, cubed potatoes, onion, and bacon. Pytt I Panna is then topped with a fried egg and garnished with pickled beets and gherkins. It may not look like much, but its good and hits the spot. A lot of people use the ready made frozen variety but I wanted to make mine from scratch and more home style. The Elk sausage, while not a traditional meat for this dish, was really good. Certain Someone would have liked my potatoes smaller, but really loved the sausage and his plate was cleaned. So whether you want a quick brunch, hangover cure, or simple meal at home with your friend and loved ones with lack of pretension, try this humble dish and enjoy.The Elk sausage really raises it up a level.

Home style Pytt I Panna with Elk Sausage
serves 4
3/4 lbs chopped smoked bacon( slab cut)
2 3/4 cups chopped onion or approx 1 &1/2 onion
4 Elk Sausage with Pear and Port wine, sliced in to 1 inch pieces
6 medium potatoes boiled with skin , and chopped small
salt and pepper to taste

Parsley chopped
4 eggs fried to garnish
Picked beets for garnish
Gherkins for garnish

In a large skillet, brown bacon . When bacon is halfway done, but not golden, add elk sausage and brown. Bacon and sausage will continue to cook until golden and done. Remove meats from the pan and set aside. At this point you want to save the oils from the sausage and bacon and leave in pan. Add the onions to the hot oil and start to saute. Add the potatoes and season with salt and pepper. Toss and stir occasionally to cook evenly and brown a bit. When potatoes and onions are soft and well mixed , add the meats( bacon and elk sausage) and continue to cook to brown.
I an separate fry pan fry up your eggs for each serving. Plate the Pytt I Panna and top each serving with a friend egg. Garnish with beets and gherkins.

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