One of my favorite Finnish/Scandinavian foods is called “pyttipannu” (“pyttipanna” in Swedish and Norwegian). It’s a high-calorie, stomach-filling food, which makes it perfect for the bush. Pyttipannu was originally scraped together from leftovers, but is now commonly made from fresh ingredients. This dish is very easy to make in the bush, requiring little or no refrigeration depending on the ingredients you use.
Pyttipannu (approximation: PUT-TEE-pon-noo) consists of potatoes, onions, sausage and eggs. Of course there are variations, but these are the most common ingredients, and the ones I use. The ingredients are as follows (I’m not going to give exact amounts as you can decide this for yourself):
– Several potatoes
– Several onions (about 1/3 to 1/2 the volume of the potatoes you’re using) (I used red onions this time)
– Meat (sausage is commonly used, but you can also use spam if refrigeration is an issue. As for the amount, 1/3 to 1/2 the volume of the potatoes is a good rule of thumb here as well.)
– Eggs (say, one or two for each onion)
– Salt and pepper
– Cooking oil
First clean and boil the potatoes (when you can easily stick a fork or sliver of wood in them, they’re done). Some people peel the taters first, but I don’t. Then cut the potatoes and meat up into similar-sized cubes. Peel and dice or slice the onions and then sauté them in a little oil. Add the potatoes and sausages, stirring from time to time until the potatoes are browned to your liking. Add some salt and pepper to taste. To complete the dish, either scramble the eggs in a separate pan and then mix with the main pan, or just dump the whisked raw eggs into the pan with the rest of the food, stirring often. Once the eggs are thoroughly cooked, the pyttipannu is ready to eat!
This is the recipe I use. Sometimes the eggs are cooked and eaten separately. Give it a try, experiment a bit, and figure out how you like it best!
Note: I didn’t use eggs when I made the pyttipannu in the pictures above. It still tastes great without them.