← All recipes

🍳 Pytt i panna – Swedish Farmer's Breakfast

532 kcal · 30 min · 4 servings

Pytt i panna – Swedish Farmer's Breakfast Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring four liters of water with salt to a boil in a pot.
  2. 2. Wash, peel, and cut the potatoes, carrots, and kohlrabi into cubes of about one centimeter.
  3. 3. Cook the cut vegetables in the boiling salted water for ten minutes.
  4. 4. Halve and peel the onions and dice them finely.
  5. 5. Remove the root end from the leek, halve it lengthwise, and slice it into half-centimeter thick rings.
  6. 6. Rinse the leek rings thoroughly in a sieve.
  7. 7. Wash the parsley, shake it dry, and pick the leaves off the stems.
  8. 8. Cut the parsley leaves into fine strips.
  9. 9. Let the cooked vegetables drain in a sieve.
  10. 10. Heat three tablespoons of oil in a frying pan over medium heat.
  11. 11. Fry the drained vegetables together with the leek in the pan for five minutes.
  12. 12. Season the vegetable mix with salt and pepper.
  13. 13. Melt the butter in a second frying pan over medium heat.
  14. 14. Crack the eggs into the melting butter.
  15. 15. Fry the eggs for four minutes to make sunny-side-up eggs.
  16. 16. Season the sunny-side-up eggs with salt and pepper.
  17. 17. Take the beetroot out of the juice and let it drain.
  18. 18. Plate the fried vegetables.
  19. 19. Add the sunny-side-up eggs and the beetroot to the vegetables.
  20. 20. Garnish the dish with the cut parsley leaves.

Nutrition per serving