Scandinavian Hash Biksemad
Experience the comforting flavors of Scandinavia with Biksemad, a traditional hash dish perfect for transforming leftovers into a hearty, satisfying meal. This classic recipe combines crispy golden potatoes, tender chunks of cooked beef or pork, and sweet caramelized onions, all seasoned to perfection. Topped with a perfectly fried sunny-side-up egg and a sprinkle of fresh parsley, each plate is a feast for the senses. Serve it with tangy pickled beets and a rich brown gravy for authentic Nordic flair. Ready in just 40 minutes, this Scandinavian Hash Biksemad is an easy, flavorful way to put a homemade twist on weeknight dinners.
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Recipe Information
Ingredients
- 500 grams Cooked potatoes
- 250 grams Cooked beef or pork (leftover roast or steak)
- 1 large Yellow onion
- 2 tablespoons Unsalted butter
- 1 tablespoon Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 large Eggs
- 100 grams Pickled beets (optional, for serving)
- 1 cup Brown sauce or gravy (optional, for serving)
- 2 tablespoons Fresh parsley
Instructions
Peel and dice the cooked potatoes into small cubes, about 1 cm (1/2 inch) in size.
Dice the cooked meat into similarly sized cubes as the potatoes.
Peel and finely chop the onion.
Heat a large skillet over medium heat. Add the butter and vegetable oil to the pan and let it melt and heat up.
Add the chopped onions to the pan and sauté for 3-4 minutes until they become translucent and slightly golden.
Increase the heat to medium-high and add the diced potatoes to the skillet. Spread them out evenly into a single layer and cook for 6-8 minutes, stirring occasionally, until they start to crisp up and turn golden brown.
Add the diced meat to the skillet. Stir to combine and cook for another 5-6 minutes, stirring occasionally, until the meat is warmed through and slightly browned.
Season the mixture with salt and black pepper to taste. Stir to ensure everything is well-coated in seasoning.
In a separate non-stick pan, heat a small amount of butter or oil over medium-low heat. Crack eggs into the pan and cook them sunny-side up or to your preferred doneness.
Divide the hash evenly among four plates. Top each portion with a fried egg and garnish with freshly chopped parsley.
Serve immediately with pickled beets and brown sauce or gravy on the side, if desired.
Nutrition Facts
Calories |
2048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.4 g | 133% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 1027 mg | 342% | |
| Sodium | 4705 mg | 205% | |
| Total Carbohydrate | 157.7 g | 57% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 34.9 g | ||
| Protein | 113.7 g | 227% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 285 mg | 22% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3605 mg | 77% | |
*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.
