DANISH HASH Biksemad

Last week I wrote about favorite Danish dishes. Danish hash, called Biksemad in Danish, is also a favorite. We eat this  dish when we have lots  left-overs. It can a pork roast or left-over beef. Even lamb is good. If there is not quite enough meat, one or two fried eggs can be added for each person. Potatoes and onions  are the most common  used ingredients together with the meat, but root vegetables such as celery root, parsnips, carrots, beets and even Jerusalem artichokes are good in this dish.

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DANISH HASH        (also called Biksemad in Danish)

Serves 4

1 lb. cold beef, port, or lamb,  diced, 4 tbsp. butter, 1-1½ lbs. boiled Potatoes, diced, 2 large onions, coarsely chopped, salt and pepper, Worcester sauce for the grown ups, tomato catasup for the kids, 1 or two fried eggs for each person

To make Danish hash, brown  chopped onions in butter in a large frying pan. Add potatoes and meat and brown them with onions. Season with salt and peper. Serve with one or two  fried eggs per person. Offer Worcestershire sauce or tomato catsup.

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