Biksemad: Traditional Danish Meat and Potato Hash Recipe

Using up your leftovers

We love a good leftovers recipe. Turning extra food into something tasty feels great and reduces waste. There are many ways to use leftover mashed or roasted potatoes, but one of the very best is a classic Danish dish called biksemad. It’s a simple, satisfying hash of meat and potatoes, finished with a fried egg. In Denmark it’s a beloved comfort dish that transforms yesterday’s roast or boiled potatoes and meat into a fresh, flavorful meal.

What is biksemad?

Biksemad doesn’t have a direct English translation. The Danish word roughly means “thrown together food,” which perfectly captures the spirit of the dish. In English it’s often called meat and potato hash, but the Danish name is more evocative: it implies a quick, practical meal made from whatever you have on hand. The dish grew out of practical cooking traditions where sailors and household cooks combined leftovers into a single hearty pan meal.

Historically biksemad was a way to use up leftover roast or boiled meat after a big meal, and today it’s commonly made after holiday roasts when potatoes and meat are plentiful. Many people intentionally cook extra so they can enjoy biksemad the next day. It’s quick to prepare, flexible, and comforting — perfect for an easy lunch or casual dinner.

Other Scandinavian variants

Very similar dishes exist across Scandinavia. In Sweden it’s called pyttipanna, in Norway pyttipanne, and in Finland pyttipannu. The name translates roughly to “small pieces in a pan,” an accurate description of the chopped meat and potatoes fried together. While regional and household variations exist, the basic idea is the same: diced meat and root vegetables fried together until hot and slightly browned, then topped with a fried egg and often served with pickled beets.

Variations tend to reflect what’s available: some versions use smaller or larger dice, some include different root vegetables, and others add herbs or spices. The beauty of biksemad is its adaptability — use what you have and make it your own.

What you’ll need for this recipe

The core ingredients are straightforward: cooked meat and cooked potatoes. Pork and beef are traditional choices, but you can use chicken, sausage, or ground meat. Leftover roasted or boiled potatoes work best if they are slightly firm; overcooked potatoes can fall apart when fried. You can also use other root vegetables like sweet potatoes, turnips, or parsnips.

Other simple ingredients include onion, a bit of oil or butter for frying, fresh parsley or other herbs for brightness, and salt and pepper for seasoning. To serve, add fried eggs and pickled beets for a classic Danish finish.

How to make biksemad

This is an easy, forgiving recipe. Dice your leftover meat and root vegetables into bite-sized pieces — roughly 1/2 inch (about 1.5 cm) works well. Finely chop one onion. Heat oil in a large frying pan and cook the onion until translucent. Add the meat and potatoes, raise the heat to medium-high, and fry until everything is heated through and develops some color. Stir frequently to prevent burning and to ensure even browning. Season with salt, pepper, and a handful of chopped parsley toward the end of cooking.

In a separate pan, fry eggs to your liking — over-medium or sunny-side-up are traditional choices. Season the eggs with salt and pepper. Divide the hash between plates or bowls, top each portion with a fried egg, and serve with pickled beets or another tangy condiment. A final sprinkle of fresh herbs brightens the dish.

Biksemad (Danish Meat and Potato Hash)

A hearty, flexible dish made from leftover cooked meat and root vegetables, topped with a fried egg and served with pickled beets.

Servings and time

Serves: 2 | Prep time: 10 mins | Cook time: 10 mins | Total time: 20 mins

Ingredients

• 2 tbsp oil (or butter)
• 100 g onion, finely chopped
• 200 g cooked pork, beef, chicken or other protein, diced
• 300 g leftover roasted or boiled potatoes (or other root vegetables), diced
• Chopped fresh parsley or other herbs
• Salt and pepper, to taste
• 2 large eggs (optional, for serving)
• Pickled beets (optional, for serving)

Instructions

1. Cut the leftover meat and root vegetables into small cubes, about 1/2 inch (1.5 cm).
2. Chop the onion finely.
3. Heat 1 tbsp oil in a frying pan over medium heat. Add the onion and cook until translucent.
4. Add the meat and potatoes, turn the heat to medium-high, and fry until heated through and slightly browned. Stir often to avoid burning. Add parsley near the end and adjust seasoning with salt and pepper.
5. In a separate pan, heat the remaining oil and fry two eggs to your preferred doneness. Season the eggs with salt and pepper.
6. Divide the hash onto plates, top with a fried egg, add pickled beets on the side if desired, and garnish with more parsley. Serve hot.

Notes: This recipe is very forgiving. Use whatever leftover proteins and vegetables you have, vary the herbs, and adjust seasoning to taste. It’s a great way to enjoy holiday leftovers or to intentionally cook extra so you can make a quick meal the next day.

Course: Lunch, Dinner | Cuisine: Danish | Difficulty: Beginner