Biksemad is a traditional Danish dish created from leftovers of meat and boiled potatoes – typically meat from a beef or pork roast – and served with fried eggs, pickled vegetables and condiments such as ketchup, HP sauce and Worcestershire sauce. Traditionally, the dish is made by cutting meat and potatoes into bite-sized cubes and frying them with onions before serving, but I prefer to cook the ingredients individually and combine them afterwards.
Place the oil in a frying pan over a high heat and fry the potato cubes until they have a nice golden crust. Season with salt and pepper and set aside.
Place half the butter in the frying pan and fry the onions at medium heat until they soften and start to brown a little. The idea is to bring out the sweetness in the onions without frying too much. Set aside.
Fry the meat cubes gently in the remaining butter. Since the meat is already cooked, it should just be warmed through. Add the potatoes and the onions, mix everything together and season with thyme leaves and salt and pepper, to taste.
Serve the biksemad with 1 fried egg per person, alongside condiments and pickled vegetables such as beetroots and gherkins. If you can get it, Danish rye bread with butter is a nice side dish.
You can upgrade the biksemad by adding: •Cubes of fried bacon.
•Slices of fried sausage.
•Homemade béarnaise sauce (in my family this version is known as Dronningebiks [The Queen’s biksemad ]).
