Danish Hash with Crispy Potatoes and Pork

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Biksemad — literally meaning 'tossed together' — is Denmark's beloved way to transform Sunday leftovers into a golden, crispy skillet of potatoes and meat. Traditionally served for lunch or a hearty breakfast, it's topped with a runny fried egg and accompanied by pickled beets and dark rye bread.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 24 gFat
• 9 gSaturated Fat
• 38 gCarbs
• 4 gFiber
• 3 gSugar
• 26 gProtein
• 640 mgSodium
• 980 mgPotassium
• 80 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 145 mcgVitamin A

Ingredients

For the hash

• 1.5 lbs (680 g) cooked potatoes, cooled and cut into 3/4-inch cubes
• 8 oz (225 g) cooked pork roast or beef, diced into 1/2-inch pieces
• 4 oz (115 g) thick-cut bacon, diced
• 1 large yellow onion, finely chopped
• 2 tbsp unsalted butter
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tbsp Worcestershire sauce (optional)

For serving

• 4 large eggs
• 2 tbsp chopped fresh flat-leaf parsley
• Pickled beets, for serving (optional)
• Danish mustard or ketchup, for serving (optional)

Directions

1. Heat a 12-inch cast-iron or heavy-bottomed skillet over medium-high heat. Add the diced bacon and cook, stirring occasionally, until crisp and the fat has rendered, about 4–5 minutes.
2. Add the chopped onion to the skillet and sauté in the bacon fat until softened and lightly golden, about 4 minutes.
3. Stir in the diced cooked meat and cook until heated through and lightly browned at the edges, about 3 minutes.
4. Add the butter to the skillet, then add the cubed potatoes. Spread them in an even layer and press down gently with a spatula. Cook undisturbed for 4–5 minutes to develop a golden crust on the bottom.
5. Season with salt and pepper, then toss and flip the potatoes, pressing them down again. Cook another 4–5 minutes until crispy and golden on multiple sides.
6. Drizzle with Worcestershire sauce if using, give a final toss, and taste for seasoning, adjusting salt and pepper as needed.
7. While the hash finishes, heat a small nonstick skillet over medium heat with a touch of butter. Fry the eggs sunny-side up until the whites are set and the yolks remain runny, about 3 minutes per batch.
8. Divide the hash among 4 warmed plates. Top each portion with a fried egg and sprinkle generously with fresh parsley.
9. Serve immediately with pickled beets, dark rye bread, and a dollop of Danish mustard or ketchup on the side, if desired.

Cook’s Notes

• Day-old, refrigerated potatoes are essential — freshly boiled potatoes will steam and turn mushy in the pan.
• Resist the urge to stir constantly; letting the potatoes sit undisturbed creates the signature golden crust.
• If doubling the recipe, brown the potatoes in two batches to avoid overcrowding and ensure maximum crispness.
• Traditional Danish accompaniments include pickled beets (rødbeder) and rye bread, which cut through the richness beautifully.
• Leftover roast pork, roast beef, or even sliced ham all work well — this dish was invented specifically to use up Sunday roast leftovers.

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