By Fredrica Syren:
In Sweden, there is a dish called pytt-i-panna which is usually made with leftover potatoes, onions and meat and is like a hash but you eat for lunch or dinner. It’s the perfect leftover dish. I make my own plant based version of this especially when I have a couple of leftover cooked potatoes, vegetables going limp and some beans or mushrooms. If I have leftovers beans I will add those too for an extra hearty meal.
Pytt-i-panna (hash) serves 4
- 2 cups of cooked potatoes, cubed
- 1 1/2 tbsp. olive oil
- 2 carrots, peeled and cubed
- ½ yellow onion, minced
- 1 cup red cabbage, diced
- 1 cup smallbroccoli florets
- 4 fresh mushrooms, diced
- 1 pinch of garlic powder
- 1 pinch of ground black pepper
- 1 pinch of dried thyme
- Salt to taste
- 2 tbsp. sesame seeds
Preheat oven to F350
Steam broccoli and carrots until almost done. Drain.Heat oil on medium heat in a skillet. Sauté onion and mushrooms for 5 minutes. Add potatoes and cabbage. Sauté for another 5 minutes. Add cooked broccoli and carrots. Add garlic powder, ground pepper, thyme and salt. Put in oven for 15 minutes. Sprinkle sesame seeds over before serving. Serve with a leafy green salad.
