Biksemad

Ingredients

• 1.5 lbs leftover boiled potatoes, cooled and diced
• 1 lb leftover roast pork or beef, diced (or raw diced pork belly)
• 1 large yellow onion, diced
• 4 tbsp butter, divided
• Salt and black pepper, to taste
• 2 tbsp fresh parsley, chopped
• 4 large eggs
• 1 cup pickled beets, sliced, for serving

Before you cook

• Dice the cooled boiled potatoes into roughly 1/2-inch cubes
• Dice the leftover meat into similarly sized pieces
• Chop the parsley and set it aside for garnish

Steps

1. Melt 1 tablespoon of butter in a large skillet over medium-high heat
2. Add the diced meat and fry it for 4 minutes, stirring occasionally, until browned and crisp at the edges
3. Scoop the meat out onto a plate and set it aside
4. Melt 1 more tablespoon of butter in the same skillet
5. Add the diced onion and cook for 4 minutes, until soft and starting to brown
6. Scoop the onion out onto the plate with the meat
7. Melt the remaining 2 tablespoons of butter in the skillet
8. Add the diced potatoes in a single layer and press them down slightly
9. Fry the potatoes for 8 minutes without stirring too often, until deeply golden and crisp on the bottom
10. Flip and stir the potatoes, then fry for another 5 minutes until crisp on most sides
11. Return the meat and onion to the skillet with the potatoes
12. Season with salt and pepper and toss everything together over the heat for 2 minutes
13. In a separate pan, fry the 4 eggs in a little butter to your preferred doneness
14. Divide the hash among four plates and top each portion with a fried egg
15. Scatter the chopped parsley over the top and serve with pickled beets on the side