Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Butter or margarine 1 ts Worcestershire
(1/4 lb.) 1/2 ts Salt
2 Large onions, finely 1/8 ts Pepper
Chopped 4 Eggs
2 c Peeled cooked potatoes, Butter lettuuce and cherry
Cut in 1/2 inch cubes Tomatoes for garnish
3 c Cooked lean beef, cut in Coarse (kosher-style) salt
1/2 inch cubes (optional)
1/4 c Regular strength beef broth

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
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. 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 (bick-sa-mod) 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.

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