«

»

Biksemad – Danish Hash

Biksemad - Danish Hash
Ingredients
  • 90 g butter
  • 2 medium onions, chopped
  • 700 g cooked cold potatoes, diced
  • 450 g cooked leftover meat, diced
  • salt and pepper, to taste
  • 4 fried eggs (optional)
  • finely chopped chives, for garnish (optional)
Instructions
  1. Melt half of the butter in a skillet, saute the onions until golden, remove from pan and keep warm.
  2. Put the remaining butter in the skillet and saute the potato until they are turning brown.
  3. Add meat and cook for another 2–3 minutes.
  4. Return the cooked onions and cook until all is heated through.
  5. Traditionally you put a fried egg on top of the hash that is still soft centered.
Nutrition Information
Serving size: 2 Calories: 789 Fat: 46g Saturated fat: 26g Unsaturated fat: 16g Trans fat: 2g Carbohydrates: 75g Sugar: 7g Sodium: 247mg Fiber: 7g Protein: 22g Cholesterol: 469mg
 

Comments and Feedback

Be the First to Comment!

avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
  Subscribe  
Notify of
Latest posts
 
Mac and Cheese Soup Choy Sum French Style Sorrel Soup Glazed Tuna with Stir Fried Greens Macaroni and Cheese Hawaiian Style Macaroni Salad
 
Top 10 Recipes
 
Chicken Parmigiana KFC Pepper Mayo Clamato Juice Outback Steakhouses Steak Seasoning How to Make Basic Fritter Batter The-Aussie-Egg-And-Bacon-Pizza
 
Food & Health
 
superfood Fish and Shellfish Poisoning Fish and Shellfish Poisoning Rockmelon Ripe Tomatoes Mercury in Fish
 
Event & Food Days
 
 
follow on Facebook
 
Follow Our Cook
 
 
loading...
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie