Pyttipanna is a hodgepodge of food similar to a hash. The dish was originally made from leftovers of past meals but now it is far more common to prepare pyttipanna from prime ingredients.
Pickled eggs have since become a favourite among many as a snack or hors d’œuvre popular in pubs, bars and taverns, and around the world in places where beer is served.
These pickles are served as side dish on a lot of Danish lunch dishes and as topping on smørrebrød.
Biksemad is a very traditional Danish dish and one that merchant sailors love to make when they come off night watch and want a quick easy hot meal. It is so simple and a great recipe for re-cycling left over roasts etc.
Most common at Christmas time, a nice flæskesteg is often served with red cabbage and candied potatoes, which eventually results in next-day leftovers which are ideal on buttered Danish rye bread as smørrebrød.