Danish Hash
Transform your breakfast or brunch routine with this hearty and flavorful Danish Hash, a simple yet satisfying dish packed with rustic charm. Combining crispy golden potatoes, savory bites of cooked beef or pork, and sweet sautéed onions, this one-pan wonder is elevated with the richness of fried eggs and a bright pop of fresh parsley. Perfectly seasoned with salt and black pepper, this traditional Danish comfort food is both easy to make and incredibly versatile. Add optional pickled beets for a tangy contrast that complements the dish’s bold flavors. Ready in under 40 minutes and perfect for sharing, Danish Hash is a must-try recipe for fans of hearty, homestyle cooking. Keywords: Danish Hash recipe, hearty breakfast ideas, traditional Danish comfort food, one-pan meals.
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Recipe Information
Ingredients
- 500 grams Cooked potatoes
- 300 grams Cooked beef or pork
- 1 large Onion
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley
- 4 large Eggs
- 100 grams Pickled beets (optional, for serving)
Instructions
Cut the cooked potatoes into small cubes, about 1 cm in size, and set aside.
Dice the cooked beef or pork into bite-sized pieces.
Peel and finely chop the large onion.
In a large skillet or frying pan, melt the butter with the olive oil over medium heat.
Add the diced onion to the pan and sauté until soft and translucent, about 5 minutes.
Increase the heat to medium-high and add the cubed potatoes to the pan. Cook for 8-10 minutes, stirring occasionally, until the potatoes are golden brown and crispy.
Add the diced meat to the pan and stir everything together. Season with salt and black pepper. Cook for another 5 minutes, allowing the meat to heat through and any excess moisture to evaporate.
While the hash is finishing, heat a separate pan over medium heat and fry the eggs to your preferred doneness (sunny-side-up is traditional).
Remove the hash from heat and sprinkle with freshly chopped parsley.
Serve the hash onto individual plates, top each serving with a fried egg, and garnish with pickled beets on the side if desired.
Nutrition Facts
Calories |
1989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.1 g | 131% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1050 mg | 350% | |
| Sodium | 3454 mg | 150% | |
| Total Carbohydrate | 144.8 g | 53% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 33.4 g | ||
| Protein | 117.0 g | 234% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 280 mg | 22% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 3730 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
