Biksemad (Hash): SRC

For this month’s Secret Recipe Club, I was assigned Sid’s blog, Sid’s Sea Palm Cooking (sea palm being an edible type of seaweed).  Sid loves to cook, entertain and take pictures, so naturally food blogging is a must!

Sid has a whole section of the blog dedicated to Danish dishes, I was so intrigued, I couldn’t help but choose one of those for today’s reveal.  The dish is Biksemad, which is simply a hash.  I’ve never really eaten hash except for that mushy stuff that comes out of a can, so though this recipe is actually all about reinventing leftovers, I found it to be a real treat!

So often I find myself wondering what to do with all of that leftover roast (with two young picky eaters, it’s really just my husband & I eating roast) and Biksemad is the perfect solution!  I know I will be making this dish frequently and I can’t wait to try some of Sid’s suggested variations (like adding vegetables!)

Biksemad (Hash)

Recipe from Sid’s Sea Palm Cooking

½ tbsp bacon drippings (or oil)

½ tbsp butter

1 large potato (raw or boiled)

3-4 oz cooked roast

Seasoning salt

Pepper

2 eggs, fried over easy

Heat the bacon drippings and butter over medium-high heat.  Add the potato and cook until browned on all sides.  If using a raw potato, reduce heat to medium and cook until tender; 15-20 minutes.

Add the roast and season with seasoning salt and pepper.  Divide the hash onto two plates.  Then, using the same skillet, fry the eggs over easy, or to taste.  Place the fried eggs over the hash and serve.

Serves 2