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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