Pyttipanna with a fried egg and pickled yellow beets

The Swedish classic “pyttipanna” was originally created for leftovers! So if you have some leftover potatoes and pork from the dinner, refrigerate them and make pyttipanna for lunch. Here you also have a pickled beetroot recipe.
Pickled yellow beets
Pea shoots

Ingredients 4 servings

500 g (17.64 oz) pork tenderloin
350 g (12.35 oz) onions
500 g (17.64 oz) potatoes
10 g (0.35 oz) butter
Salt to taste

Pickled yellow beets
300 g (10.58 oz) yellow beets
50 g (1.76 oz) onions
60 ml (2.03 fl oz) apple cider vinegar
120 g (4.23 oz) sugar


Dice the pork tenderloin, onions and potatoes into small cubes.
Fry the potato cubes in the butter on medium heat for 5 minutes.
Add the onion and pork tenderloin to the pan and continue to fry for another 5 minutes.
Salt to taste.

Pickled yellow beets
Peel and cut the onions in 4 wedges. Separate the layers.
Boil the onions, apple cider vinegar and sugar until the sugar has dissolved.
Slice the beets into wafer slices on a mandoline and add them to the pickling liquid. Boil for 10 minutes.
Cool the pickles and then refrigerate it until it is cold.

Place 4 ring molds on a frying pan and add some oil or butter.
Heat the pan on low heat and crack one whole egg into each ring mold.
Fry the egg for 5 minutes and then run a knife around the edges to release them.
Drain the beets and cut them into strips. Arrange them on the plates.
Put the ring mold in the middle of the plate.
Ladle the pyttipanna into the molds and press on the top.
Carefully unmold the pyttipanna and add the eggs on top.
Decorate with some pea shoot sprigs.