BIKSEMAD is a dish from Denmark that consists of meat and potatoes cooked in the oven. The ingredients are mixed together and then baked for about an hour.

The danish fried potatoes are a popular dish in Denmark. They are made by frying diced potatoes with salt and pepper, then adding various types of meat to the mixture before cooking it.

 

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Biksemad is a classic Danish meal made with leftover meat and boiled potatoes, usually after a beef or pig roast, and eaten with fried eggs, pickled vegetables, and condiments such ketchup, HP sauce, and Worcestershire sauce. Traditionally, the meal is prepared by chopping the meat and potatoes into bite-size cubes and frying them with onions before serving, but I like to cook the components separately and then mix them.

 

Methods Explained in Detail

  • Step No 1

    In a frying pan over high heat, heat the oil and cook the potato cubes until a beautiful golden crust forms. Set aside after seasoning with salt and pepper.

  • Step No 2

    In a frying pan, melt half the butter and cook the onions until they soften and begin to color slightly. The goal here is to bring out the sweetness of the onions without overfrying them. Remove from the equation.

  • Step No 3

    In the remaining butter, gently fry the meat pieces. The meat should just be warmed through since it has already been cooked. Add the potatoes and onions, toss to combine, and season with thyme leaves, salt, and pepper to taste.

  • Step No 4

    Serve the biksemad with sauces and pickled vegetables like beets and gherkins, as well as 1 fried egg per person. Danish rye bread with butter is a great side dish if you can get it.

Variations and suggestions

  • •Fried bacon cubes may be added to the biksemad to make it more gourmet.

  • •Fried sausage slices.

  • •Homemade béarnaise sauce (this version is called Dronningebiks [The Queen’s biksemad ] in my family).

Biksemad is a Danish dish that consists of meat and potato. The pronunciation for biksemad is bihks-uhd. Reference: biksemad pronunciation.

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