Can I use raw potatoes for this recipe?
While possible, using cooked potatoes significantly reduces cooking time and ensures a softer interior with a crispy exterior. If using raw, dice them small and cook longer until tender.
DINNER
Danish Biksemad: Savory Leftover Hash with Fried Egg and Pickled Beets
Discover the comforting flavors of Denmark with this traditional Biksemad recipe. It ingeniously repurposes leftover meats and potatoes into a golden, crispy hash, crowned with a perfectly fried egg and bright, tangy pickled beetroot. A truly satisfying and resourceful meal.
HOW TO MAKE IT
Let's cook.
01
Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the diced cooked potatoes and cook for 8-10 minutes, stirring occasionally, until golden brown and slightly crispy.
02
Add the diced cooked meat and chopped onion to the skillet with the potatoes. Continue to cook for 5-7 minutes, stirring frequently, until the onion is softened and the meat is heated through.
03
Season the hash with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, stirring to combine.
04
While the hash finishes cooking, melt the remaining 1 tablespoon of butter in a separate small skillet over medium heat. Crack the 2 large eggs into the skillet and fry for 3-4 minutes, or until the whites are set and the yolks are still runny.
05
Divide the hash between two plates. Top each serving with a fried egg and a generous portion of pickled beetroot. Garnish with fresh chopped parsley and serve immediately.
About This Recipe
Discover the comforting flavors of Denmark with this traditional Biksemad recipe. It ingeniously repurposes leftover meats and potatoes into a golden, crispy hash, crowned with a perfectly fried egg and bright, tangy pickled beetroot. A truly satisfying and resourceful meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add a pinch of nutmeg or a dash of Worcestershire sauce to the hash while cooking. Ensure your skillet is hot enough before adding potatoes to get a good crisp.
Easy Substitutions
Any cooked root vegetable can replace potatoes, such as sweet potatoes or parsnips. For the meat, leftover roasted chicken, ham, or even plant-based sausages work well. If pickled beetroot is unavailable, a quick pickle of red onion or cucumber can be made.
Storage & Reheating
Store leftover biksemad (without the fried egg) in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat until warmed through. Fry fresh eggs for serving.
Serving Suggestions
Serve with a side of crusty rye bread for soaking up the runny egg yolk. A dollop of remoulade or a sprinkle of crispy fried onions can also be added for extra texture and flavor. Enjoy it for breakfast, brunch, or a quick and satisfying dinner.
Common Mistakes
Overcrowding the pan can prevent the potatoes from crisping; cook in batches if necessary. Not seasoning adequately can result in a bland hash. Overcooking the eggs will lead to firm yolks, losing the classic runny texture. Forgetting the pickled beetroot or parsley will diminish the authentic Danish flavor profile.
Frequently Asked Questions
What kind of meat is best for Biksemad?
Traditionally, it's leftover roasted pork or beef, but any cooked meat like ham, sausage, or even chicken works well. The goal is to use what you have.
Can I make this vegetarian?
Absolutely! Omit the meat and add extra vegetables like bell peppers, mushrooms, or spinach to the hash. You can also use plant-based sausages.
MORE TO KNOW
Biksemad, meaning 'mixed food' in Danish, is a testament to resourceful cooking. It's traditionally made with whatever leftovers are on hand, making it a versatile and economical dish. The key is to get a good caramelization on the potatoes and onions, creating a rich base for the other ingredients. The fried egg and pickled beetroot are essential components, adding creaminess and a bright, tangy contrast that elevates the simple hash.
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