andrejthechef
DenmarkEggsDinner

Biksemad med Spejlæg

Pan-fried diced potatoes with leftover roast meat and onions, topped with a fried egg and served with pickled beetroot.

prep
15 min
cook
25 min
total
40 min
serves
4
level
easy
Biksemad med Spejlæg, a dish from Home kitchens and traditional cafés

Biksemad is the Danish answer to using up yesterday's roast: diced potatoes fried until crisp, tossed with leftover meat and onions, and always finished with a fried egg on top.

The potatoes need to be already cooked and cooled before they hit the pan - fresh-boiled ones turn starchy and fall apart instead of crisping at the edges.

Part of our 20 best Danish recipes list.

method

  1. Melt half the butter in a wide pan over medium-high heat and fry the diced potatoes in a single layer, turning occasionally, for 10-12 minutes until crisp and golden on several sides.

  2. Push the potatoes to one side, add a little more butter, and fry the onion for 5 minutes until softened and starting to brown.

  3. Add the diced meat and fry everything together for 5 minutes more, until the meat is warmed through and lightly crisped at the edges.

  4. Season well with salt and pepper.

  5. In a separate pan, fry the eggs sunny-side up in the remaining butter until the whites are set and the yolks still runny.

  6. Divide the hash between plates, top each with a fried egg, and serve with pickled beetroot and chives.

chef's tips

  • Use potatoes that are already boiled and cooled, ideally a day old - freshly boiled potatoes fall apart and turn starchy when fried instead of crisping.
  • Don't stir the potatoes too often; leaving them undisturbed for stretches is what lets them actually brown rather than just steam.