5 Reviews of Scandinavian Hash (Biksemad)

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!

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: Chelle_N

On Oct 17, 2004

This is SO YUMMY!!! I didn't know it had a name. We use leftover roast, steak, corn beef etc... whatever is on hand. Great way to clean out the fridge for a quick and yummy meal.