Danish Hash Food

DANISH HASH

Steps:

• Melt the 1/2 the butter in a skillet, saute the onions until golden, remove from pan and keep warm.
• Put the remaining butter in the skillet and saute the potato until they are turning brown.
• Add meat and cook for 2-3 minutes. Add the onions and cook until all is heated through. Traditionally, sailors put an egg that's still soft centered--either soft-boiled or fried--on top, but that's not necessary.

SCANDINAVIAN HASH (BIKSEMAD)

Steps:

• Melt the 1/2 the butter in a skillet.
• Add the onions and saute until golden.
• remove from pan and keep warm.
• Put the remaining butter in the skillet and saute the potatoes until they are turning brown.
• Add meat and cook for 2-3 minutes.
• Add the onions and cook until all is heated through.
• Traditionally, you put a lightly fried egg on top of the hash, but while this isn't necessary for the dish it IS a delicious addition.

DANISH HASH

Steps:

• Heat up a large frying pan and add 5 g of butter. Place the onions in the pan, cut side down and cook until they start to caramelize. This should take about 5 minutes. If the heat is too high, the onions cook too quickly and do not develop the wanted sweetness. Flip the onions and cook for another 3-5 minutes. Remove from the pan.
• Heat up the pan once again. Add 10 g of butter, some olive oil and the potato chunks. Cook for 5-10 minutes to get a beautiful, browned surface. Turn once in a while.
• When the potatoes are almost done, place the meat on top. I like my meat to heat through but not fry too much, leaving the meat dry, but feel free to fry the meat to your preference. Season with salt and pepper.
• Meanwhile heat up another frying pan, add the remaining butter and fry the eggs.
• Distribute the meat and potatoes on two plates and garnish with the onions. Sprinkle with fresh parsley and serve with pickled beetroot, fried eggs, Worcestershire sauce and tomato ketchup.

DANISH HASH WITH FRIED EGGS

Steps:

• 1. In a wide frying pan over medium heat, melt 3 tablespoons of butter.
• 2. Add onions and cook slowly, stirring occasionally, until they are limp and golden (about 15 minutes).
• 3. When onions are cooked, transfer to another container and keep warm.
• 4. 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.
• 5. Add 1 tablespoon more butter to the pan and cook beef, stirring occasionally, until it is browned and heated through.
• 6. Add beef to container with onions and potatoes; keep warm.
• 7. Again using the same frying pan add broth, worcestershire, salt and pepper.
• 8. Cook over high heat until reduced by about half; then pour over hash mixture.
• 9. Mix lightly but thoroughly.
• 10. Using the same pan, melt 1 to 2 tablespoons butter and fry eggs until done as desired.
• 11. Spoon hash onto a warm platter and arrange eggs on top.
• 12. Garnish with the lettuce and tomatoes.

DANISH HASH (BIKSEMAD)

Steps:

• In a large saucepan, boil the potatoes in plenty of well-salted water. When the potatoes are tender (approx. 20 min), pour off the water and set the potatoes aside so they can evaporate and cool down a bit.
• Once the potatoes are boiling, peel the onions and cut them into small cubes. Put ⅓ of the butter in a large frying pan and melt it over medium heat. Now put the prepared onions in the pan and then sauté until they are golden and soft.
• While the onions are sautéing, the pork roast is prepared. Remove fat and crackling. Then cut the pork into slices and then into suitable cubes.
• When the onions are done, take them off the pan and place in a bowl and set aside. In the same pan, melt half of the remaining butter.
• Put the pork roast cubes together with rosemary, thyme and bay leaves in, and sauté the pork cubes until they turn golden.
• While the pork roasts are browning, cut the potatoes into suitable cubes.
• When the pork cubes are browned, the onions are returned to the pan along with the potato cubes. Now the potato hash must be seared over medium heat until the potato pieces turn golden. Add salt and pepper and taste.
• When the potato hash is in the pan, the fried eggs are prepared. In another frying pan, melt the rest of the butter and crack the eggs out on the pan. Now cook the fried eggs until the yolk has the desired consistency, they can possibly be turned at the end if you like that the best.
• Serve the biksemad with the fried eggs, pickled beets, and possibly a piece of rye bread.