A golden pan-fried hash of diced potatoes, beef, and onions topped with a fried egg and pickled beetroot — Denmark's beloved leftover dish.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: dinner plate
Garnishes: fried egg, pickled beetroot
Accompaniments: HP sauce, rye bread
Instructions
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1
Melt butter in a large skillet over medium-high heat.
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2
Add diced onions, fry until golden, about 5 min.
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3
Add diced potatoes, spread in an even layer. Let crisp without stirring for 3-4 min.
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4
Add diced beef, toss together. Continue frying until everything is golden and crispy.
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5
Season with salt, pepper, and a splash of Worcestershire sauce.
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6
Serve topped with a fried egg and pickled beetroot on the side.
Did You Know?
Biksemad literally means "food that has been mixed together" — it was invented to use up Sunday roast leftovers on Monday.
Chef's Notes
Equipment Tips
- large skillet
- spatula
- cutting board
Garnishing
fried egg, pickled beetroot
Accompaniments
HP sauce, rye bread
The Story Behind Biksemad
Biksemad is the quintessential Danish leftover dish, born from the practical Scandinavian tradition of wasting nothing. It turned Sunday's roast beef and boiled potatoes into Monday's satisfying hash. Today it is so beloved that Danes often cook a roast specifically to make biksemad the next day.
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