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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":437,"variations":439,"ingredients":449,"instructions":493,"pronunciation":517,"substitutions":518,"slug":531,"title":532,"shortTitle":533,"nativeName":533,"countrySlug":534,"baseServings":472,"prepMinutes":535,"cookMinutes":536,"difficulty":537,"course":538,"diet":541,"mainIngredients":542,"images":543,"keywords":553,"publishedAt":559,"updatedAt":559,"authorSlug":560,"summary":561,"localeSlug":531,"alternates":562},[394,397,400,403,406],{"answer":395,"question":396},"Roughly \"small pieces in the pan\" in Swedish — \"pytt\" meaning a tiny bit and \"panna\" meaning pan. The name describes the method rather than the ingredients, which is why the dish has no fixed recipe: whatever cooked meat and potato you have, cut small and fried.","What does pyttipanna mean?",{"answer":398,"question":399},"Yes, but they need longer and lower heat. Dice them 1 cm, fry them covered for the first 8 minutes so they steam through, then uncover and raise the heat to build the crust — about 15 minutes in total. Cold cooked potatoes remain the better option because their surface starch has set and browns much faster.","Can I use raw potatoes instead of leftover boiled ones?",{"answer":401,"question":402},"Three usual culprits: the pan was overcrowded so the cubes steamed instead of frying, everything went in at once so the wetter ingredients released liquid onto the potatoes, or the potatoes were freshly boiled and still full of moisture. Fry in stages, in a wide pan, with cold potatoes.","Why did my hash turn out soggy?",{"answer":404,"question":405},"There is no single answer, and that is deliberate. Leftover roast beef or pork, ham, salt-cured brisket and falukorv sausage are all standard, and many Swedish households mix two or three. The requirement is only that the meat is already cooked, so it browns in the pan rather than needing to cook through.","What meat is traditional in pyttipanna?",{"answer":407,"question":408},"It is not decoration. The broken yolk is the only sauce on the plate and it binds the dry, crisp cubes together. If you skip it, add something else moist — a spoonful of crème fraîche or a good smear of mustard — or the dish eats rather dry.","Is the fried egg necessary?",[410,411,412,413,414,415],"Cold cooked potatoes fry far better than freshly boiled ones. If you are boiling from scratch, cook them the day before and chill them uncovered.","Cut everything to a 1 cm dice and be strict about it. Uneven cubes mean some pieces burn while others are still raw inside.","Fry in three separate stages, not all at once. Meat, then onion, then potato — each needs a different heat and time.","Do not stir the potatoes for the first three minutes. They need contact time with the pan to build a crust, and constant movement prevents it.","A wide pan matters more than a heavy one. If the cubes are more than one layer deep they steam; use two pans or two batches.","Season the potatoes only after they have browned. Salt draws out moisture early and stops the crust forming.","🍳","Pyttipanna is Sweden's answer to the question of what to do with Sunday's leftovers, and the answer involves a knife and some discipline. Potato, onion and whatever cooked meat is in the fridge are cut into cubes of roughly the same size, then fried in separate stages so each one keeps a browned crust instead of collapsing into a mush. Piled on a warm plate with a fried egg on top and pickled beetroot on the side, it eats crisp, salty and faintly sweet, with the beet cutting straight through the fat. The name translates as roughly \"small pieces in the pan\", which is both the recipe and the entire technique.","Pyttipanna is leftover cooking that got promoted. Every European kitchen has a version — British bubble and squeak, Irish colcannon fry-ups, German Bauernfrühstück — and the Swedish one shares their logic: potatoes and whatever meat survived the roast, fried hard in fat until the edges catch. It is the sort of dish that lives in households long before it appears in cookbooks, and its identity depends less on a fixed ingredient list than on the cut. Everything must be diced small and even, because that is what creates the surface area for browning and lets a forkful pick up all three components at once.\n\nWhat lifted pyttipanna out of the leftovers drawer was industry. Frozen pyttipanna is one of the best-selling prepared foods in Sweden, sold in bags in every supermarket freezer and cooked in canteens, ferries, army messes and student flats across the country. This has given the dish a slightly comic reputation as unglamorous fuel — but it also means practically every Swede has a clear mental reference for what it should taste like, which raises rather than lowers the standard for a home-made version. Made properly with real crust on the potato, it is considerably better than the frozen one, and Swedes will say so.\n\nThe garnishes are not decorative. The fried egg, its yolk broken over the hash, provides the sauce the dish otherwise lacks. Pickled beetroot supplies the sour-sweet counterweight that Swedish cooking puts against almost everything fried. Some households add capers, some a smear of mustard, and there is a long-running low-stakes disagreement about whether the meat should be salt-cured beef, leftover roast, sausage or ham — the honest answer is that it should be whatever you already have, which is the entire point of the dish.","Pyttipanna keeps 2 days refrigerated and is one of the few fried potato dishes that genuinely reheats well — put it back in a hot dry pan with a little butter and leave it undisturbed for a few minutes so it re-crisps. Do not microwave it; the crust turns soft and the whole point is lost. It freezes acceptably for up to 2 months, though the potato texture softens on thawing. Never store it with the egg — fry that fresh each time, since a reheated fried egg is unpleasant in a way that needs no explanation.",[421,422,423,424],"Frying the components separately, which is the one rule that separates real pyttipanna from a pan of grey mush.","Works with raw potatoes as well as leftover boiled ones, with the timing given for both.","Every element is cut to the same 1 cm dice, so a single forkful gets potato, meat and onion together.","Keeps the sour side of the plate — pickled beetroot and capers — rather than treating it as optional garnish.",[426,427,428],"Large wide frying pan","Sharp knife","Second small pan for the eggs",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},34,45,5,8,1300,32,620,[438],"A fried egg per person, pickled beetroot, Worcestershire sauce or mustard for those who want it, and cold beer.",[440,443,446],{"name":441,"description":442},"Vegetarian pyttipanna","Replace the meat with diced halloumi or firm smoked tofu browned separately, and add mushrooms with the onion. The egg and beetroot stay, and so does the character of the dish.",{"name":444,"description":445},"Biff à la Lindström style","A related Swedish habit of folding chopped pickled beetroot and capers directly into the hash rather than serving them on the side, which turns the whole pan pink and sweet-sharp.",{"name":447,"description":448},"Pyttipanna with salt beef","Made with rimmad oxbringa — Swedish brined brisket — instead of roast. Saltier, more assertive, and the classic way to use up the boiled beef from a Thursday dinner.",[450,456,461,465,468,471,475,480,484,489],{"qty":451,"ref":452,"name":453,"note":454,"unit":455},800,"potato","cold boiled potatoes, peeled and cut into 1 cm dice","raw potatoes also work — see the FAQ for timing","g",{"qty":457,"ref":458,"name":459,"unit":460},2,"onion","medium onions, cut into 1 cm dice","piece",{"qty":462,"ref":463,"name":464,"unit":455},400,"ham","cooked meat — leftover roast, ham or mild sausage — in 1 cm dice",{"qty":466,"ref":467,"name":467,"unit":455},50,"butter",{"qty":457,"name":469,"unit":470},"neutral oil","tbsp",{"qty":472,"ref":473,"name":474,"unit":460},4,"eggs","eggs, for frying",{"qty":476,"ref":477,"name":478,"unit":479},0.5,"black-pepper","coarsely ground black pepper","tsp",{"qty":481,"name":482,"unit":483},null,"salt","to taste",{"qty":485,"ref":486,"name":487,"unit":455,"group":488},200,"beetroot","pickled beetroot, drained and sliced","To serve",{"qty":490,"ref":491,"name":492,"unit":470,"group":488,"optional":8},3,"parsley","flat-leaf parsley, chopped",[494,498,502,505,510,513],{"tip":495,"text":496,"title":497},"This is the whole dish. Ten extra minutes with a knife here is what makes the difference between pyttipanna and hash.","Cut the potatoes, onions and cooked meat into cubes of about 1 cm — as close to identical as you can manage. Keep the three in separate bowls, because they go into the pan at different times.","Dice everything to match",{"text":499,"title":500,"timerSeconds":501},"Heat 1 tablespoon of oil in a wide pan over medium-high heat and fry the diced meat for 4–5 minutes, tossing occasionally, until the cut faces are browned and the edges have caught. Tip it into a bowl and keep it aside.","Brown the meat",270,{"text":503,"title":504,"timerSeconds":462},"Lower the heat to medium, add a third of the butter, and cook the diced onion for 6–7 minutes until it is golden at the edges and translucent through the middle but still holds its cube shape. Add it to the meat.","Soften the onion",{"tip":506,"text":507,"title":508,"timerSeconds":509},"Resist stirring. Every time you move them you interrupt the crust that is forming.","Turn the heat back up, add the remaining butter and oil, and spread the potato cubes in a single layer. Leave them completely alone for 3 minutes, then toss and repeat twice more — about 10 minutes total — until they are golden brown and crusted on several faces and sound dry against the pan.","Crisp the potatoes",600,{"text":511,"title":512},"Return the meat and onion to the pan, season generously with salt and coarse black pepper, and toss everything together over the heat for 2 minutes so the flavours meet and the meat reheats. Taste and correct the salt.","Bring it together",{"tip":514,"text":515,"title":516},"Break the yolk over the hash at the table — that is the sauce.","Fry the eggs in a separate pan in butter until the whites are set and the yolks still liquid. Divide the hash between warm plates, slide an egg onto each, and serve with pickled beetroot alongside and parsley scattered over.","Fry the eggs and serve","PIT-ti-PAN-nah",[519,523,527],{"note":520,"swap":521,"original":522},"Sausage is arguably the most common Swedish choice. Anything already cooked works — what matters is that it browns rather than releases water.","Falukorv or another mild boiling sausage, smoked ham, or cubed kielbasa","Leftover roast meat",{"note":524,"swap":525,"original":526},"The plate needs something sharp. Plain boiled beetroot without vinegar does not do the job.","Pickled cucumber, or a spoonful of capers with a squeeze of lemon","Pickled beetroot",{"note":528,"swap":529,"original":530},"Pure butter can brown too fast at the temperature the potatoes want. The oil raises the smoke point while the butter keeps the flavour.","Half butter, half neutral oil","Butter for frying","pyttipanna","Pyttipanna (Swedish Potato, Meat and Onion Hash)","Pyttipanna","sweden",20,25,"easy",[539,540],"main","breakfast",[],[452,458,473,486],[544,547,549,551],{"alt":545,"src":546},"Swedish pyttipanna hash of browned potato and meat cubes topped with a fried egg and pickled beetroot","\u002Fimages\u002Frecipes\u002Fpyttipanna\u002Fhero.jpg",{"alt":545,"src":548},"\u002Fimages\u002Frecipes\u002Fpyttipanna\u002Fhero-16x9.jpg",{"alt":545,"src":550},"\u002Fimages\u002Frecipes\u002Fpyttipanna\u002Fhero-1x1.jpg",{"alt":545,"src":552},"\u002Fimages\u002Frecipes\u002Fpyttipanna\u002Fhero-4x3.jpg",[531,554,555,556,557,558],"swedish hash","leftovers","fried potato","pickled beetroot","husmanskost","2026-08-19","dishroute-kitchen","Potato, onion and cooked meat cut to matching dice and fried separately so nothing goes soggy, then piled up under a runny fried egg and pickled beetroot.",{"en":563},"\u002Frecipe\u002Fpyttipanna",{"items":565,"total":603,"page":825,"limit":826,"hasMore":827},[566,598,633,663,686,716,741,751,772,799],{"slug":567,"title":568,"shortTitle":569,"nativeName":569,"countrySlug":534,"baseServings":570,"prepMinutes":571,"cookMinutes":572,"restMinutes":573,"difficulty":537,"course":574,"diet":576,"mainIngredients":578,"images":582,"keywords":592,"publishedAt":559,"updatedAt":559,"authorSlug":560},"artsoppa","Ärtsoppa (Swedish Yellow Pea Soup with Mustard)","Ärtsoppa",6,15,105,720,[575,539],"soup",[577],"dairy-free",[579,458,580,581],"smoked-pork","thyme","marjoram",[583,586,588,590],{"alt":584,"src":585},"Bowl of thick yellow Swedish pea soup with shredded smoked pork and a blob of strong mustard","\u002Fimages\u002Frecipes\u002Fartsoppa\u002Fhero.jpg",{"alt":584,"src":587},"\u002Fimages\u002Frecipes\u002Fartsoppa\u002Fhero-16x9.jpg",{"alt":584,"src":589},"\u002Fimages\u002Frecipes\u002Fartsoppa\u002Fhero-1x1.jpg",{"alt":584,"src":591},"\u002Fimages\u002Frecipes\u002Fartsoppa\u002Fhero-4x3.jpg",[567,593,594,595,596,597],"yellow pea soup","swedish thursday","split peas","smoked pork","mustard",{"slug":599,"title":600,"shortTitle":601,"nativeName":602,"countrySlug":534,"baseServings":603,"prepMinutes":536,"cookMinutes":9,"restMinutes":604,"difficulty":605,"course":606,"diet":608,"mainIngredients":611,"images":616,"keywords":626,"publishedAt":559,"updatedAt":559,"authorSlug":560},"swedish-gravlax","Gravad Lax (Swedish Dill-Cured Salmon)","Gravad Lax","Gravad lax",10,2880,"medium",[607],"appetizer",[609,577,610],"pescatarian","gluten-free",[612,613,614,615],"salmon","dill","white-pepper","lemon",[617,620,622,624],{"alt":618,"src":619},"Thin slices of dill-cured gravlax salmon fanned on a platter with mustard dill sauce and lemon","\u002Fimages\u002Frecipes\u002Fswedish-gravlax\u002Fhero.jpg",{"alt":618,"src":621},"\u002Fimages\u002Frecipes\u002Fswedish-gravlax\u002Fhero-16x9.jpg",{"alt":618,"src":623},"\u002Fimages\u002Frecipes\u002Fswedish-gravlax\u002Fhero-1x1.jpg",{"alt":618,"src":625},"\u002Fimages\u002Frecipes\u002Fswedish-gravlax\u002Fhero-4x3.jpg",[627,628,629,613,630,631,632],"gravlax","gravad lax","cured salmon","hovmastarsas","smorgasbord","swedish",{"slug":634,"title":635,"shortTitle":636,"nativeName":637,"countrySlug":534,"baseServings":570,"prepMinutes":638,"cookMinutes":639,"restMinutes":603,"difficulty":605,"course":640,"diet":642,"mainIngredients":643,"images":646,"keywords":656,"publishedAt":559,"updatedAt":559,"authorSlug":560},"janssons-frestelse","Janssons Frestelse (Swedish Potato and Sprat Gratin)","Janssons Frestelse","Janssons frestelse",30,55,[539,641],"side",[609],[452,458,644,645],"heavy-cream","anchovies",[647,650,652,654],{"alt":648,"src":649},"Baked Janssons frestelse in a dish, bronzed potato matchsticks in cream with a serving spoon lifted out","\u002Fimages\u002Frecipes\u002Fjanssons-frestelse\u002Fhero.jpg",{"alt":648,"src":651},"\u002Fimages\u002Frecipes\u002Fjanssons-frestelse\u002Fhero-16x9.jpg",{"alt":648,"src":653},"\u002Fimages\u002Frecipes\u002Fjanssons-frestelse\u002Fhero-1x1.jpg",{"alt":648,"src":655},"\u002Fimages\u002Frecipes\u002Fjanssons-frestelse\u002Fhero-4x3.jpg",[657,658,659,660,661,662],"janssons frestelse","potato gratin","ansjovis","julbord","swedish christmas","cream",{"slug":664,"title":665,"shortTitle":666,"nativeName":666,"countrySlug":534,"baseServings":570,"prepMinutes":536,"cookMinutes":667,"difficulty":605,"course":668,"diet":669,"mainIngredients":670,"images":673,"keywords":683,"publishedAt":559,"updatedAt":559,"authorSlug":560},"kalops","Kalops (Swedish Allspice Beef Stew)","Kalops",135,[539],[577],[671,458,672,452],"beef-chuck","allspice",[674,677,679,681],{"alt":675,"src":676},"Swedish kalops beef stew with onions and whole allspice berries beside boiled potatoes and pickled beetroot","\u002Fimages\u002Frecipes\u002Fkalops\u002Fhero.jpg",{"alt":675,"src":678},"\u002Fimages\u002Frecipes\u002Fkalops\u002Fhero-16x9.jpg",{"alt":675,"src":680},"\u002Fimages\u002Frecipes\u002Fkalops\u002Fhero-1x1.jpg",{"alt":675,"src":682},"\u002Fimages\u002Frecipes\u002Fkalops\u002Fhero-4x3.jpg",[664,684,672,632,558,685],"beef stew","slow cooked beef",{"slug":687,"title":688,"shortTitle":689,"nativeName":689,"countrySlug":534,"baseServings":535,"prepMinutes":431,"cookMinutes":690,"restMinutes":572,"difficulty":605,"course":691,"diet":694,"mainIngredients":696,"images":701,"keywords":711,"publishedAt":559,"updatedAt":559,"authorSlug":560},"kanelbullar","Kanelbullar (Swedish Cardamom Cinnamon Buns)","Kanelbullar",12,[692,693],"dessert","snack",[695],"vegetarian",[697,698,699,467,700],"flour","cardamom","cinnamon","yeast",[702,705,707,709],{"alt":703,"src":704},"Knotted Swedish cinnamon buns topped with pearl sugar, golden brown and cooling on a rack","\u002Fimages\u002Frecipes\u002Fkanelbullar\u002Fhero.jpg",{"alt":703,"src":706},"\u002Fimages\u002Frecipes\u002Fkanelbullar\u002Fhero-16x9.jpg",{"alt":703,"src":708},"\u002Fimages\u002Frecipes\u002Fkanelbullar\u002Fhero-1x1.jpg",{"alt":703,"src":710},"\u002Fimages\u002Frecipes\u002Fkanelbullar\u002Fhero-4x3.jpg",[687,712,698,713,714,715],"cinnamon bun","fika","swedish baking","pearl sugar",{"slug":717,"title":718,"shortTitle":719,"nativeName":719,"countrySlug":534,"baseServings":472,"prepMinutes":536,"cookMinutes":638,"restMinutes":638,"difficulty":537,"course":720,"diet":721,"mainIngredients":722,"images":725,"keywords":735,"publishedAt":559,"updatedAt":559,"authorSlug":560},"swedish-meatballs","Köttbullar (Swedish Meatballs in Cream Gravy)","Köttbullar",[539],[],[723,724,644,452,458],"ground-beef","ground-pork",[726,729,731,733],{"alt":727,"src":728},"Swedish köttbullar in pale cream gravy with riced potatoes and a spoonful of red lingonberry jam","\u002Fimages\u002Frecipes\u002Fswedish-meatballs\u002Fhero.jpg",{"alt":727,"src":730},"\u002Fimages\u002Frecipes\u002Fswedish-meatballs\u002Fhero-16x9.jpg",{"alt":727,"src":732},"\u002Fimages\u002Frecipes\u002Fswedish-meatballs\u002Fhero-1x1.jpg",{"alt":727,"src":734},"\u002Fimages\u002Frecipes\u002Fswedish-meatballs\u002Fhero-4x3.jpg",[736,737,738,739,558,740],"kottbullar","swedish meatballs","cream gravy","lingonberry","pork and beef",{"slug":531,"title":532,"shortTitle":533,"nativeName":533,"countrySlug":534,"baseServings":472,"prepMinutes":535,"cookMinutes":536,"difficulty":537,"course":742,"diet":743,"mainIngredients":744,"images":745,"keywords":750,"publishedAt":559,"updatedAt":559,"authorSlug":560},[539,540],[],[452,458,473,486],[746,747,748,749],{"alt":545,"src":546},{"alt":545,"src":548},{"alt":545,"src":550},{"alt":545,"src":552},[531,554,555,556,557,558],{"slug":752,"title":753,"shortTitle":754,"nativeName":754,"countrySlug":534,"baseServings":472,"prepMinutes":535,"cookMinutes":638,"difficulty":537,"course":755,"diet":756,"mainIngredients":757,"images":759,"keywords":769,"publishedAt":559,"updatedAt":559,"authorSlug":560},"raggmunk","Raggmunk (Swedish Crisp Potato Pancakes)","Raggmunk",[539],[],[452,697,758,473,467],"milk",[760,763,765,767],{"alt":761,"src":762},"Golden raggmunk potato pancakes with lacy edges, fried salt pork strips and red lingonberry jam","\u002Fimages\u002Frecipes\u002Fraggmunk\u002Fhero.jpg",{"alt":761,"src":764},"\u002Fimages\u002Frecipes\u002Fraggmunk\u002Fhero-16x9.jpg",{"alt":761,"src":766},"\u002Fimages\u002Frecipes\u002Fraggmunk\u002Fhero-1x1.jpg",{"alt":761,"src":768},"\u002Fimages\u002Frecipes\u002Fraggmunk\u002Fhero-4x3.jpg",[752,770,632,739,771,558],"potato pancake","stekt flask",{"slug":773,"title":774,"shortTitle":775,"nativeName":775,"countrySlug":534,"baseServings":690,"prepMinutes":466,"cookMinutes":690,"restMinutes":776,"difficulty":777,"course":778,"diet":779,"mainIngredients":780,"images":782,"keywords":792,"publishedAt":559,"updatedAt":559,"authorSlug":560},"semla","Semla (Swedish Almond Cream Bun)","Semla",100,"hard",[692],[695],[781,644,698,697,467],"almonds",[783,786,788,790],{"alt":784,"src":785},"Swedish semla bun filled with almond paste and whipped cream, lid on top and dusted with icing sugar","\u002Fimages\u002Frecipes\u002Fsemla\u002Fhero.jpg",{"alt":784,"src":787},"\u002Fimages\u002Frecipes\u002Fsemla\u002Fhero-16x9.jpg",{"alt":784,"src":789},"\u002Fimages\u002Frecipes\u002Fsemla\u002Fhero-1x1.jpg",{"alt":784,"src":791},"\u002Fimages\u002Frecipes\u002Fsemla\u002Fhero-4x3.jpg",[773,793,794,795,796,797,798],"semlor","cardamom bun","almond paste","whipped cream","fettisdagen","swedish pastry",{"slug":800,"title":801,"shortTitle":802,"nativeName":802,"countrySlug":534,"region":803,"baseServings":472,"prepMinutes":535,"cookMinutes":603,"difficulty":537,"course":804,"diet":805,"mainIngredients":806,"images":809,"keywords":819,"publishedAt":559,"updatedAt":559,"authorSlug":560},"toast-skagen","Toast Skagen (Swedish Shrimp and Dill Toast)","Toast Skagen","Stockholm",[607],[609],[807,613,615,808],"shrimp","creme-fraiche",[810,813,815,817],{"alt":811,"src":812},"Toast Skagen with creamy dill shrimp heaped on butter-fried bread and topped with orange roe","\u002Fimages\u002Frecipes\u002Ftoast-skagen\u002Fhero.jpg",{"alt":811,"src":814},"\u002Fimages\u002Frecipes\u002Ftoast-skagen\u002Fhero-16x9.jpg",{"alt":811,"src":816},"\u002Fimages\u002Frecipes\u002Ftoast-skagen\u002Fhero-1x1.jpg",{"alt":811,"src":818},"\u002Fimages\u002Frecipes\u002Ftoast-skagen\u002Fhero-4x3.jpg",[820,821,822,823,613,824],"toast skagen","shrimp toast","skagenrora","lojrom","swedish starter",1,24,false,1788563783295]