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Meals · Skillet & sheet-pan mains

Biksemad (Danish meat and potato hash with fried egg)

52

The Danish way with leftovers: cold boiled potatoes fried until crisp at the edges, tossed with soft golden onions and cubes of yesterday's roast, sharpened with Worcestershire sauce and crowned with a fried egg. Pickled beetroot on the side is not optional. Boil the potatoes ahead: cooling them is not in the time here.

Time
60 min (15 prep + 45 cook)
Servings
4
Per serving
548 kcal
Protein
38 g

Ingredients

To serve

Steps

  1. Boil the potatoes in salted water for about 20 minutes, until just tender. Drain and leave them to cool completely; a day ahead is best, because cold potatoes keep their shape and crisp up. Cut them into 1/2 inch dice.
  2. Melt a third of the butter in a large non-stick frying pan over medium heat. Fry the onion for 6–8 minutes until soft and golden, then tip it onto a plate.
  3. Add the oil and another third of the butter to the pan, raise the heat to medium-high and add the potatoes in as even a layer as you can. Fry for 12–15 minutes, turning only now and then, so they get a proper crust.
  4. Return the onion, add the meat and Worcestershire sauce and toss for 3–4 minutes until everything is piping hot (165°F for reheated meat). Season with the salt and pepper.
  5. In a second pan, melt the last of the butter over medium-low heat and fry the eggs until the whites are set and the yolks still soft.
  6. Divide the hash between four plates, slide an egg onto each and scatter with parsley. Serve the pickled beetroot alongside. Store leftover hash without the eggs: it keeps 3 days in the fridge and reheats well in a hot pan, and the eggs are best fried fresh.

Good to know

What meat can I use?

Whatever is left of Sunday's roast: beef, pork or a mix. Medister sausage or a cooked pork chop works too. If you have no leftovers, sear 14 oz of diced lean beef quickly in a hot pan and add it at the end.

Any sauce with it?

Danes argue about this. A splash more Worcestershire or brown sauce at the table is the classic; bearnaise is the Sunday version.

Rye bread?

A slice of dark rugbrød with butter is the traditional side in Denmark, handy for wiping up the egg yolk.

Alternative

Per

Calories
115
Protein
(28%)
8 g
Fat
(30%)
4 g
Carbohydrates
(42%)
13 g
of which sugar
3 g
Fiber
2 g
Sodium
204 mg

More meals

Computed from the ingredients with our published formula, not yet kitchen-tested. How

As written, 2191 kcal goes into the pot and 2169 g of ingredients comes out as about 1910 g of food: 115 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.