Biksemad (Danish Meat and Potato Hash)
A hearty Danish classic made with leftover meat and potatoes, and topped with a beautiful fried egg!
Ingredients
- 2 tbsp oil
- 100 grams onion
- 200 grams cooked pork/beef/chicken
- 300 grams leftover roasted or boiled potatoes or other root vegetable
- Chopped fresh parsley (can use other fresh herbs or greens to use up leftovers!)
- Salt and pepper, to taste
- 2 large eggs (optional, for serving)
- Pickled beets (optional, for serving)
Instructions
- Cut meat and root vegetables into small 1/2" or 1.5cm size cubes, if not already cut up. This recipe is incredibly flexible – you can use whatever leftover protein you have, and roasted/boiled potatoes, sweet potatoes, turnips, etc.
- Chop the onion finely.
- Heat up 1 tbsp of oil on the stove in a pan. Add onion and cook until translucent.
- Add in the leftover meat and root vegetables and turn up the heat to medium high. Stir until everything is heated through, making sure nothing burns and trying not to overcook the meat or potatoes. We like to add a little bit of color to the meat and potatoes. Add in parsley towards the end of cooking. If you need to adjust for seasoning, make sure to add extra salt and pepper, but since you're using leftovers, you may not need to add anything extra.
- In a separate pan, heat up another tbsp of oil. When heated, add in two eggs and fry to your desired doneness - we like over-medium eggs, but you can make them sunny side up too! Make sure to season these with salt and pepper as well.
- Divide the hash between two bowls/plates. Top with a fried egg and pickled beets, and garnish with any leftover chopped parsley. Enjoy!