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Nutrition Facts
Serving Size 1 (296g) Recipe makes 4 servings The following items or measurements are not included below: meat
Calories 306
Calories from Fat 157		(51%)
Amount Per Serving		%DV
	Total Fat 17.4g	26%
	Saturated Fat 11.0g	54%
	Monounsaturated Fat 4.5g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 45mg		15%
Sodium 134mg		5%
Potassium 801mg		22%
Total Carbohydrate 35.3g		11%
	Dietary Fiber 4.5g	18%
	Sugars 3.7g
Protein 4.1g		8%
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Scandinavian Hash (Biksemad)

Recipe #27070 | 30 min | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Bergy
May 2, 2002

This 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 very good. Great recipe for re-cycling left over roasts etc. Add some peas or some mushrooms, Any left over veggies. The egg is optional but don't miss out on it

SERVES 4 (change servings and units)

Ingredients

3 ounces butter
2 medium onions, chopped
1 1/2 lbs cooked cold potatoes, diced
1 lb cooked leftover meat
salt
pepper
4 fried eggs (optional)

Directions

1
Melt the 1/2 the butter in a skillet.
2
Add the onions and saute until golden.
3
remove from pan and keep warm.
4
Put the remaining butter in the skillet and saute the potatoes until they are turning brown.
5
Add meat and cook for 2-3 minutes.
6
Add the onions and cook until all is heated through.
7
Traditionally, you put a lightly fried egg on top of the hash, but while this isn't necessary for the dish it IS a delicious addition.

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Featured Reviews for This Recipe

From: Montana Heart Song

On Jan 28, 2006

I make this all the time with leftovers but add diced green peppers or diced green chilies if we have. I make wells in the hash, drop the eggs, cover with a lid so the eggs are basted, called Western Hash. Every country has their version. This is good!.

2 people found this review helpful

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From: Kate in Katoomba

On Jun 12, 2005

Now I know how the Vikings managed to row all the way to England - "Biksemad"! Seriously this was a great way to use the leftovers from a roast of beef and I served it complete with free range eggs on top. Delicious. Thanks Bergy.

1 person found this review helpful

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From: hels

On Jun 12, 2004

I love this stuff! It's also very common in Sweden and Norway where it's called "pytt i panna" which is literally "put in the pan". My "leftover" meat was a couple of slices of bacon and one, very lonely, sausage. You definitely need to use cooked potato here - it takes ages for the potato to soften through frying. Untimately, this is just the Scandinavian version of bubble and squeak!

5 people found this review helpful

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From: MarieAlice

On Oct 16, 2004

I make this all the time! I didn't know it was Danish! We love it! Sometimes the simple things really are the best! Sometimes if we have other leftover cooked veg, I chop that up and add it as well. I often use Worcestershire Sauce for seasoning and some summer savory as well. Does that make it a different recipe, I don't know, but it sure is some good!

3 people found this review helpful

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