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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 156 | (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% | |
Scandinavian Hash (Biksemad)
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
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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- Course > Breakfast
- Course > Lunch/Snacks
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Vegetables > Potatoes
- Main Ingredient > Meat > Pork
- Main Ingredient > Meat > Poultry
- Main Ingredient > Meat > Beef
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > European > Scandinavian > Danish
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Occasion > Dinner Party
- Occasion > Holiday/Event > Historical/Traditional
- Dietary > Free of... > Gluten-free
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!.
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.
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!
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!
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