Monday, March 20, 2017


What do you make when you've got a little bit of leftover steak, roast beef or pork, a couple of leftover potatoes, and it's not quite enough for dinner? 

Well, if you're Danish you make Biksemad.

 I think in English it's called Hash, but I like the name Biksemad better. This is the dish my mom would make from leftover potatoes and roast. A lot of the time she'd cook a couple of extra potatoes, which just helped to stretch the meat out a little more. And when you top this with a fried egg, I can't think of a better way to eat leftovers and have them be a totally satisfying meal. I have to admit, I sometimes just boil an extra potato so that I can make this for lunch the next day or even for breakfast. One of the best things about this is that you can also use up bits and pieces of leftover veggies as well. I've made this with leftover cauliflower, green beans, carrots, cabbage, asparagus. It's really good with a little leftover onion as well. The permutations are endless, just depends on how what you have and what you want to eat.
Vegetarian Biksemad
Biksemad made with vegetables

To start with, cut your leftover potatoes in slices and then halve them again.   Do the same thing with the leftover meat.  As well as any vegetables you're using.   Keep them all roughly equal in size.
Leftover Roast for Biksemad
Heat a little oil and butter in a fry pan til hot, then add the potatoes, and let them cook til they brown up a little, then add the meat. Don't forget the onions, they go so well here, I was out of onions that day, I know, shock, horror and dismay.
Potatoes for Biksemad
Potatoes and meat browning for Biksemad
   Season with a little salt and pepper at this point.   Let them cook together until the meat is heated and browned a little, and remove to a plate.
You can then fry the egg in the same pan, or get another pan and fry your egg or two, til it's done to your liking.    Place the egg on top of the meat and potato mixture,
Biksemad with egg
add some ketchup, if you like and enjoy.
Biksemad with egg and ketchup
  Personally I like the egg to be over easy so that the luscious yolk dribbles over the potatoes and meat as I eat them.  And when it's just plain potatoes and meat, I like ketchup on my egg as well. 
And it's that easy.
 Now you have an idea for what to do with Sunday's leftover roast and potatoes. And don't forget the onions or the leftover vegetables or ...
Make it your way.  I make it the way I like it as well,  lots of leftover vegetables and potatoes and onions and...

yield: 1-2 servingsprint recipe

Biksemad (hash)

prep time: 5 MINScook time: 10 MINStotal time: 15 mins
This is the way to use up those leftover bits of meat, potatoes and veggies that aren't quite enough for a meal. Topped with a freshly cooked egg, those leftovers become an indulgent meal. Even if you don't have any meat you can still make this with the leftover veggies.


  • 1/2-1 cup cubed leftover meat (optional)
  • 1-2 cooked potatoes
  • 1/2-1 cup leftover cooked vegetables
  • 1/4 cup + onion, cooked or raw (optional)
  • 1-2 teaspoons olive oil or butter for frying
  • 1-2 eggs per person
  • Ketchup for topping
  • Salt and Pepper to taste


  1. Heat the oil in a skillet until hot. Add the cooked potatoes, let them brown up a little. After they've browned add the meat and let them cook together for a couple of minutes, browning the meat a little. Add the vegetables at the last. Season with a little salt and pepper. If not adding any meat, then add the vegetables next, and let them cook together for a couple of minutes. Turn down the heat, and cook an egg or two in a separate skillet, and serve on top of the cooked meat and vegetables. I like a squirt of ketchup on top of it all.
All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2020, with all rights reserved thereof.

This recipe and many more Danish Recipes are in my cookbook Hygge- Danish Food and Recipes Dansk Mad og Opskrifter til et Hyggeligt Hjemme, available on Amazon. Also available as an ebook.
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Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. We also grow up with this as a lunch after a big meal. I always fry onions first and then add all the veggies and meat and enjoy. Some people at home call them couldn'ts. Go ahead and laugh Most do!!LOL It means what you couldn't eat the day before. LOL :)

    1. I love that name, couldn'ts. And so descriptive. I sometimes just cook a potato, brown it and serve it with an egg on top for lunch, with a good shot of ketchup as well. But it's best with leftovers.

  2. I love "hash" and just had some for my leftover corned beef! I will have to call it Biksemad for a while to get used to it- either way, it is delicious!

    1. I love Biksemad, cause it's never the same thing twice. I also make a Corned Beef Hash from time to time, when we actually have some Corned Beef left over. (doesn't happen often).


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