Carnivore Hashbrowns (Finnish-Style Pyttipannu)

Sometimes recipe ideas come to me in the strangest ways. I keep a text file full of dishes I want to try, but this one popped into my head while walking past an ad for a brand-new car repair shop. Oddly enough, their grand opening featured hashbrowns—what we Finns call pyttipannu. Of course, the classic version is loaded with potatoes and other carb-heavy fillers, which don’t fit into my carnivore lifestyle at all.

I’ve already played around with a keto-friendly hashbrown recipe using daikon radish, but this time I wanted to go fully animal-based. That’s when it hit me: pork rinds. Crispy, fatty, and completely plant-free, they’re the perfect stand-in for potatoes. In fact, pork rinds are a bit of a carnivore secret weapon—they show up in everything from bread substitutes to crunchy coatings, and now, in this hearty Finnish-style Carnivore Hashbrowns.

And here’s a fun side note: pork rinds also happen to be one of the best-selling products in my Finnish clean keto online store. I source them straight from a small, family-owned company in Spain, and they’ve become a customer favorite for good reason—they’re versatile, delicious, and made with nothing but pure, clean ingredients.

This recipe is my meat-lover’s twist on a Nordic comfort food classic: simple, filling, and 100% carnivore-approved.

Step-by-Step Instructions on How to Make Carnivore Hashbrowns

Let’s take a walk through this meaty masterpiece one step at a time. Don’t worry—it’s simple, quick, and guaranteed to make your kitchen smell amazing and your tummy happy and satisfied.

Start by melting about 3 tablespoons of tallow (or lard, or ghee) in a large skillet over medium heat. This is the foundation of fuel and richness, so don’t skimp.

Toss 2 cups (470 ml = 1 oz = 30 g) of chopped pork rinds into the hot skillet. Yes, chopped into bite-sized pieces as they are mimicking potatoes.

Here we go.

Fry the pork rinds until they’re golden and starting to soak up that glorious fat. They’ll transform into the perfect potato stand-in.

Now it’s time for the heavy hitters: add 1 cup (= 240 ml = 5 oz = 140 g) of cubed cooked beef…

…and 1 cup (= 240 ml = 5 oz = 140 g) of cubed cooked ham.

Stir them in with the pork rinds and let everything cook together until the meat is sizzling hot.

If your pork rinds are crunchier than you’d like, splash in a tablespoon or two of water.

Cover the skillet for a few minutes and let the steam soften them to your preferred texture.

Transfer your carnivore hash onto a serving plate. It’s already looking hearty and delicious, but we’re not done yet.

In the same skillet, crack in two pastured eggs and fry them sunny-side-up. The runny yolks will become the perfect sauce for your hash.

Slide the fried eggs on top of your hash.

Give yourself a loud applaud—or pat on the back.

This is comfort food, carnivore style.

Grab a fork, and dig in.

Here’s the recipe for you to enjoy:

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Carnivore Hashbrowns (Finnish-Style Pyttipannu)

Yield: 1—3

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Sometimes recipe ideas come to me in the strangest ways. I keep a text file full of dishes I want to try, but this one popped into my head while walking past an ad for a brand-new car repair shop. Oddly enough, their grand opening featured hashbrowns—what we Finns call pyttipannu. Of course, the classic version is loaded with potatoes and other carb-heavy fillers, which don't fit into my carnivore lifestyle at all.

I’ve already played around with a keto-friendly hashbrown recipe using daikon radish, but this time I wanted to go fully animal-based. That’s when it hit me: pork rinds. Crispy, fatty, and completely plant-free, they’re the perfect stand-in for potatoes. In fact, pork rinds are a bit of a carnivore secret weapon—they show up in everything from bread substitutes to crunchy coatings, and now, in this hearty Finnish-style Carnivore Hashbrowns.

And here’s a fun side note: pork rinds also happen to be one of the best-selling products in my Finnish clean keto online store. I source them straight from a small, family-owned company in Spain, and they’ve become a customer favorite for good reason—they’re versatile, delicious, and made with nothing but pure, clean ingredients.

This recipe is my meat-lover's twist on a Nordic comfort food classic: simple, filling, and 100% carnivore-approved.

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Ingredients

• 2 cups = 470 ml = 1 oz = 30 g pork rinds, cut into small chunks
• 1 cup = 240 ml = 5 oz = 140 g cooked beef, cubed
• 1 cup = 240 ml = 5 oz = 140 g cooked ham, cubed
• 2 pastured eggs
• 3 tablespoons beef tallow, lard, or ghee for frying

Instructions

1. In a large skillet over medium heat, melt the beef tallow or other cooking fat.
2. Add the pork rinds to the skillet. Fry until golden and crisp-tender. Let the pork rinds soak up the fat from the skillet.
3. Add the cubed beef and the ham to the skillet. Cook until piping hot.
4. If your pork rinds stay too crispy for your taste, add a tablespoon or two of water and cook, covered, until the pork rinds have softened to your liking.
5. Transfer the hash to a serving plate.
6. Fry the eggs sunny-side-up in the skillet in the remaining fat.
7. Top the hash with the fried eggs.
8. Serve immediately.
   

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Tips for Variations

One of the best things about this recipe is how flexible it can be. Whether you’re a strict carnivore or leaning more toward keto, there are plenty of ways to make this dish your own.

Carnivore Variations

Switch up the meats: Try swapping the beef and ham for leftover roast chicken, bacon, or even sausage. Pretty much any cooked meat works here.
Eggs your way: Sunny-side-up is classic, but scrambled or poached eggs also pair beautifully with the hash. Just keep them creamy and moist, as they double as a sauce for your hash.
Extra richness: Add a good dollop of cream cheese and let it melt into creamy goodness.
Cheese please: Sprinkle plenty of freshly grated hard cheese (like Parmesan) on top for an indulgent and flavorful finish.
Fish it is: Swap the beef for cubed wild-caught salmon, raw tuna, or your favorite fish. You can also replace the ham with cooked, peeled, and deveined shrimp for seafood lovers’ hashbrowns.

Keto-Friendly Variations

Add low-carb veggies: Stir in cubed zucchini, mushrooms, or sautéed broccoli florets for extra texture and taste.
Cauliflower swap: Replace the pork rinds with small roasted or steamed cauliflower florets for a potato-like texture that stays keto-friendly.
Spice it up: Drizzle Sriracha or Louisiana hot sauce on top of your hash to bring a little kick to the dish.
Fresh herb finish: Sprinkle plenty of chopped fresh dill, parsley, or chives over the top to give the dish a bright, Nordic-inspired touch.

Who would have thought a car repair shop ad could spark the idea for a fully carnivore-approved pyttipannu? Yet here we are—with a hearty, meaty hashbrown that skips the potatoes but keeps all the comfort. Whether you stick to the strict carnivore version or play with some keto-friendly twists, this dish is proof that creativity in the kitchen doesn’t need to be complicated. Give it a try, and let this Finnish classic become a new favorite at your table!

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