Danish Hash with Fried Eggs (Biksemad)
Recipe
- Title:
- Danish Hash with Fried Eggs (Biksemad)
- Categories:
- Breakfast, Beef, Cheese/eggs
- Yield:
- 4 servings
Ingredients
- 1/2 c Butter or margarine
- 1 ts Worcestershire
- (1/4 lb.)
- 1/2 ts Salt
- 2
- Large onions, finely
- 1/8 ts Pepper
- Chopped
- 4
- Eggs
- 2 c Peeled cooked potatoes,
- Butter lettuuce and cherry
- Cut in 1/2 inch cubes
- Tomatoes for garnish
- 3 c Cooked lean beef, cut in
- Coarse (kosher-style) salt
- 1/2 inch cubes
- (optional)
- 1/4 c Regular strength beef broth
Directions
- In a wide frying pan over medium heat, melt 3 tablespoons of butter.
- Add onions and cook slowly, stirring occasionally, until they are limp and golden (about 15 minutes).
- When onions are cooked, transfer to another container and keep warm.
- Then, in the same frying pan over medium-high heat, melt 3 tablespoons more of the butter and cook potatoes, turning as needed to brown on all sides; add to onions and keep warm.
- Add 1 tablespoon more butter to the pan and cook beef, stirring occasionally, until it is browned and heated through.
- Add beef to container with onions and potatoes; keep warm.
- Again using the same frying pan add broth, Worcestershire, salt, and pepper.
- Cook over high heat until reduced by about half; then pour over hash mixture.
- Mix lightly but thoroughly.
- Using the same pan, melt 1 to 2 tablespoons butter and fry eggs until done as desired.
- Spoon hash onto a warm platter and arrange eggs on top.
- Garnish with the lettuce and tomatoes.
- Serve with coarse salt, if you wish.
- Makes 4 to 6 servings.
Directions
- Biksemad (bick-sa-mod) is the Danish name of this delicious beef and potatoe hash.
- It makes a delightful entree for a casual supper or brunch.
- From the "Sunset Scandinavian Cook Book", published by Lane Publishing Co.,
- Menlo Park, California.
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