Biksemad – Danish Hash

Biksemad - Danish Hash

Servings: 2
Author: The Cook


  • 90 g butter
  • 2 medium onions, chopped
  • 700 g cooked cold potatoes, diced
  • 450 g cooked leftover meat, diced
  • salt and pepper, to taste
  • 4 fried eggs , optional
  • finely chopped chives, for garnish (optional)


  • Melt half of the butter in a skillet, saute the onions until golden, remove from pan and keep warm.
  • Put the remaining butter in the skillet and saute the potato until they are turning brown.
  • Add meat and cook for another 2–3 minutes.
  • Return the cooked onions and cook until all is heated through.
  • Traditionally you put a fried egg on top of the hash that is still soft centered.
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