Prep 10 mins
Cook 20 mins
- 3 ounces butter
- 2 medium onions, chopped
- 1 1⁄2 lbs cooked cold potatoes, diced
- 1 lb cooked leftover meat
- 4 fried eggs (can sub soft-boiled and these are optional)
- 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.
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
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
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