Danish hash with fried eggs (biksemad)
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Danish hash with fried eggs (biksemad)
  Danish    Fried    Eggs    Breakfast    Beef  
Last updated 6/12/2012 12:57:17 AM. Recipe ID 19765. Report a problem with this recipe.
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      Title: Danish hash with fried eggs (biksemad)
 Categories: Breakfast, Beef, Eggs
      Yield: 4 Servings
    1/2 c  Butter or margarine (1/4 lb.
      2    Large onions, finely chopped
      2 c  Peeled cooked potatoes, cut
      3 c  Cooked lean beef, cut in 1/2
    1/4 c  Regular strength beef broth
      1 ts Worcestershire
    1/2 ts Salt
    1/8 ts Pepper
      4    Eggs
           Butter lettuuce and cherry t
           Coarse (kosher-style) salt (
  Fat grams    per serving:              Approx. Cook Time:
  :45 In a wide frying pan over medium heat, melt 3 tablespoons of
  butter. Add onions and cook slowly, stirring occasionally, until they
  are limp and golden (about 15 minutes). When onions are cooked,
  transfer to another container and keep warm. Then, in the same frying
  pan over medium-high heat, melt 3 tablespoons more of the butter and
  cook potatoes, turning as needed to brown on all sides; add to onions
  and keep warm. Add 1 tablespoon more butter to the pan and cook beef,
  stirring occasionally, until it is browned and heated through. Add
  beef to container with onions and potatoes; keep warm. Again using
  the same frying pan add broth, Worcestershire, salt, and pepper. Cook
  over high heat until reduced by about half; then pour over hash
  mixture. Mix lightly but thoroughly. Using the same pan, melt 1 to 2
  tablespoons butter and fry eggs until done as desired. Spoon hash
  onto a warm platter and arrange eggs on top. Garnish with the lettuce
  and tomatoes. Serve with coarse salt, if you wish. Makes 4 to 6
  servings. Biksemad (bick-sa-mod) is the Danish name of this delicious
  beef and potatoe hash. It makes a delightful entree for a casual
  supper or brunch. From the "Sunset Scandinavian Cook Book", published
  by Lane Publishing Co., Menlo Park, California.

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Recipe ID 19765 (Apr 03, 2005)

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