“Small pieces in the pan,” is what this is, and it is what Ines asked for yesterday when I picked her up at school. “Can we have ham, peas, and potatoes tonight,” she said, and I knew exactly what she meant. Unfortunately, for her, I said, “No, we are having leftover Swedish meatballs tonight.” But as we walked out, I said, “But tomorrow night we will have hash, which is a rough English translation of Pytt I Panna. It was one of the first Marcus Samuellson recipes I tried, mainly because it is so easy to make. And it is perfect for cold weather.
For us, it includes olive oil, potato, sweet onion, carrots, peas, ham, and any other leftover protein in the refrigerator, such as sausage, brisket, pork, or whatever. Samuellson wrote that it was what everyone in Sweden are on a Friday night when he was growing up, and it consisted of whatever was left over in refrigerator. Everything is chopped up (hence, the name), cooked up in a skillet, and served up with a fried egg on top, and in Beverly and my case, with some hot sauce. The best part is if you make enough the next day’s lunch is taken care of.