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    You are in: Home / Recipes / Danish Hash Recipe
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    Danish Hash

    Danish Hash. Photo by Starrynews

    1/7 Photos of Danish Hash

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Vicki in CT's Note:

    From allscandinavia.com

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    Ingredients:

    Servings:

    Units: US | Metric

    • 3 ounces butter
    • 2 medium onions, chopped
    • 1 1/2 lbs cooked cold potatoes, diced
    • 1 lb cooked leftover meat
    • salt
    • pepper
    • 4 fried eggs (can sub soft-boiled and these are optional)

    Directions:

    1. 1
      Melt the 1/2 the butter in a skillet, saute the onions until golden, remove from pan and keep warm.
    2. 2
      Put the remaining butter in the skillet and saute the potato until they are turning brown.
    3. 3
      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.

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    Ratings & Reviews:

    • on June 05, 2010

      55

      Wonderful - and what a great way to use up leftover meat and potatoes! It made for a nice, quick breakfast. I served with the eggs, and we thought it was a nice touch. Thanks for sharing! ZWT6

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    • on August 07, 2007

      55

      Mmmm, my (Danish) dad always made this - biksemat - with leftover stuff. Main ingredients meat, potatoes, onions, green veg (cabbage, or sprouts) and carrots, and always with a yummy fried egg on top. I always add thyme and black pepper and a good splash of Henderson's Relish (you only get it in Sheffield, UK - sub Worcester sauce instead). Heavenly. Great way to use up Christmas/Thanksgiving leftovers. And btw, red cabbage turns fried egg green! lol

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 28, 2007

      55

      My brother was a merchant seaman on a Danish ship ans when he came home from the war (WWII) he introduced us to this wonderful way to use up left over meat. He told us when they got off their night watch they would wrestle this together for a hot meal. The Danish name for it is "Biksemad" I made this for lunch today using left over lamb. For me, the egg is a must. I enjoyed my lunch today very much - thanks for posting this recipe Vicki in CT

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Danish Hash

    Serving Size: 1 (296 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 380.1
     
    Calories from Fat 201
    53%
    Total Fat 22.4 g
    34%
    Saturated Fat 12.5 g
    62%
    Cholesterol 257.2 mg
    85%
    Sodium 204.3 mg
    8%
    Total Carbohydrate 35.7 g
    11%
    Dietary Fiber 4.5 g
    18%
    Sugars 4.0 g
    16%
    Protein 10.4 g
    20%

    The following items or measurements are not included:

    meat

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