Recipe - Danish Hash With Fried Eggs (Biksemad)

One half cup Butter or margarine (One fourth lb.
2 Large onions, finely chopped
2 cup Peeled cooked potatoes, cut
3 cup Cooked lean beef, cut in 1/2
One fourth cup Regular strength beef broth
1 teaspoon Worcestershire
One half teaspoon Salt
1/8 teaspoon Pepper
4 Eggs
Butter lettuuce and cherry t
Coarse (kosherstyle) salt (

Fat grams per serving: Approx. Cook Time:
:45 In a wide frying pan over medium heat, melt 3 tablespoons of butter.
Add onions and cook slowly, stirring occasionally, until they are limp and
golden (about 15 minutes). When onions are cooked, transfer to another
container and keep warm. Then, in the same frying pan over mediumhigh
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. Add 1 tablespoon
more butter to the pan and cook beef, stirring occasionally, until it is
browned and heated through. Add beef to container with onions and potatoes;
keep warm. Again using the same frying pan add broth, Worcestershire, salt,
and pepper. Cook over high heat until reduced by about half; then pour over
hash mixture. Mix lightly but thoroughly. Using the same pan, melt 1 to 2
tablespoons butter and fry eggs until done as desired. Spoon hash onto a
warm platter and arrange eggs on top. Garnish with the lettuce and
tomatoes. Serve with coarse salt, if you wish. Makes 4 to 6 servings.
Biksemad (bicksamod) is the Danish name of this delicious beef and
potatoe hash. It makes a delightful entree for a casual supper or brunch.
From the "Sunset Scandinavian Cook Book", published by Lane Publishing Co.,
Menlo Park, California.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini