• Pyttipanna or Swedish stir-fry. (My Little Swedish Kitchen / Michael Joseph Books)Source: My Little Swedish Kitchen / Michael Joseph Books

Pyttipanna translates as ‘small bits in a pan’. Typically comprising onions, potatoes, minced meat, beetroot and a fried egg, it's a dish that is quickly put together with whatever you might have foraged from the kitchen. 






Skill level

Average: 5 (1 vote)

Pyttipanna feels like the Swedish answer to nasi goreng (the South East Asian dish of fried rice with a fried egg on top). There are no rules in my book when it comes to making this dish, so feel free to get creative with leftovers. I always seem to have rashers of smoky bacon in the fridge (in case of a bacon sarnie emergency), and lentils are always in the larder. Just don’t forget the obligatory fried egg on top!


  • 200 g beluga or puy lentils (see Note)
  • A handful of raisins
  • 800 ml good-quality chicken or vegetable stock
  • Bunch spring onions (scallions)
  • 6 rashers smoky bacon, finely chopped
  • 2-3 parsnips (about 200 g)
  • 3 carrots (about 340 g)
  • 2 small beetroot
  • ½ tsp white pepper
  • Sea salt
  • 2-3 tbsp pickled mustard seeds (see Note)
  • 1½ tbsp (30 ml) pickling liquid, from any jar of pickles
  • 4 eggs
  • 1½ tbsp butter

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Put the lentils, raisins and stock into a pot and bring to a simmer uncovered. Cook according to lentil packet instructions until the lentils are al dente. Drain, reserving the leftover stock.

2. Meanwhile, trim the spring onions, remove the green parts and set these aside for later. Finely chop the white parts and put into a frying pan with the bacon. Gently fry for 5–10 minutes until the onions are soft. In the meantime, peel the parsnips, carrots and beetroot and chop into 0.5cm cubes. Add these to the spring onions and season with the white pepper. Turn up the heat slightly and continue to fry for another 10 minutes.

3. Add the cooked lentils and raisins to the frying pan with a couple of tablespoons of cooking stock. Stir together and taste for seasoning, adding salt if necessary, then take off the heat and cover.

4. Finely chop the green parts of the spring onions and toss with the pickled mustard seeds and pickling liquid.

5. In a non-stick pan on a low heat, fry the eggs in the butter, until the white is set and the yolk still runny.

6. To serve, divide the lentil mixture between your plates or bowls, and top with a fried egg and the spring onions and mustard seeds.



• Pickled mustard seeds can be purchased from specialist retailers, or see My Little Swedish Kitchen for a recipe for making your own.

• Beluga or puy lentils are my go-to lentils for this dish, as they hold their shape the best. Leftover rice also works.

• For a vegetarian version, omit the bacon and replace with a tablespoon of olive oil or butter.

• For meat eaters, the bacon can be replaced with leftover roast meat or poached fish. Fry the meat with the spring onions and a tablespoon of oil. If using poached fish, flake that in at the end with the lentils.


Recipe and image from The Little Swedish Kitchen by Rachel Khoo (Michael Joseph, RRP $49.99).