Danish
⭐ Highly Rated
35 minmedium
DanishLunch
Recipe Story
origins & traditionsBiksemad, meaning "mixed food" in Danish, is a beloved comfort dish that transforms leftover ingredients into a satisfying meal. This rustic one-pot wonder combines crispy pan-fried potatoes with savory meat and caramelized onions, creating layers of texture and flavor. Traditionally made on Mondays to use up weekend leftovers, Biksemad has become a staple in Danish homes and restaurants alike. The dish is typically crowned with a perfectly fried egg, its runny yolk adding richness to every bite. Served alongside tangy pickled beets and sometimes with ketchup or HP sauce, this humble yet delicious meal embodies the Danish principle of hygge - simple, comforting food that brings warmth and satisfaction. Whether using leftover roast, bacon, or a combination of meats, each version of Biksemad tells its own story while maintaining the essential character that makes it unmistakably Danish.
Instructions
step by step0/10 done
Cut the potatoes into small 1/2-inch dice. If using raw potatoes, parboil them for 5 minutes and drain well. If using leftover cooked potatoes, simply dice them.
Cut the bacon into small pieces. Dice the onions finely.
Heat 2 tablespoons of butter in a large skillet over medium-high heat.
Add the diced potatoes to the hot pan and spread them in an even layer. Let them cook without stirring for 4-5 minutes until golden brown on the bottom.
Flip the potatoes and add the bacon pieces. Cook for another 5 minutes, stirring occasionally.
Add the diced onions to the pan and continue cooking for 3-4 minutes until the onions are softened and everything is golden brown and crispy.
Season generously with salt and black pepper to taste. Add a pinch of thyme if desired.
In a separate skillet, fry the eggs sunny-side up in the remaining butter until the whites are set but the yolks remain runny.
Divide the hash among four plates and top each serving with a fried egg.
Serve immediately with pickled beets on the side and ketchup if desired.
Biksemad (Danish Hash)
5.0 (25)
Traditional Danish comfort food featuring diced potatoes, meat, and onions pan-fried together until golden and crispy. This hearty one-pot meal is topped with a fried egg and served with pickled beets.
easy
45 min
4 servings
Ingredients
0 of 10 checked
main
- 600 grams potatoes, diced into 1/2-inch cubes
- 200 grams bacon, cut into small pieces
- 2 pieces onions, finely diced
- 4 tablespoons butter, divided
topping
- 4 pieces eggs, fried sunny-side up
seasoning
- 1 teaspoons salt, to taste
- 1/2 teaspoons black-pepper, freshly ground
- 1/4 teaspoons thyme, dried (optional)
serving
- 2 pieces beets, pickled and sliced
- 3 tablespoons ketchup (optional)
Chef Tips
expert advice•For the most authentic Biksemad, use leftover boiled potatoes from the previous day - they fry up crispier than fresh potatoes.
•The key to success is high heat and patience; resist the urge to stir constantly, as this prevents proper browning.
•Traditional Danish versions often use a mixture of leftover roasted pork and beef, but bacon adds wonderful flavor and is more readily available.
•You can customize the meat content based on what you have on hand.
•For a vegetarian version, increase the potatoes and add diced mushrooms.
•Some Danes prefer their Biksemad with Worcestershire sauce or HP sauce instead of ketchup.
•The pickled beets are essential - their sweet-sour flavor perfectly balances the richness of the hash.
•Make sure your pan is large enough to avoid overcrowding, which creates steam instead of the desired crispy texture.
•If cooking for more people, work in batches or use two pans simultaneously.
