After a nice long weekend with excellent food from the Traeger and a fridge full of leftover meat, you have some hard decisions to make. You do not want to discard any meat or food in general, so you have forced to Google the interweb for interesting creations and questionable combinations.
Many times you eventually end up throwing out food, which breaks my heart and goes against what I’ve been brought with. I have vivid memories of my parents standing over me to finish my plate, and my mother plastic wrapping the leftovers, planning the next meal with what we didn’t eat. We rarely threw out food when I was a kid. We knew what was for lunch or dinner the next day.
My very pale Viking mother always said, “you finish your plate, you eat what’s served, and leftovers are excellent for lunch and dinners.”
I love leftover meat and vegetables. Throwing a few slices of meat on a piece of Danish rye bread, or more internally, in a wrap with leftover vegetables and tabasco.
One dish that every Dane knows, and has been served multiple times throughout our childhood, is perhaps the best leftover dish. I’m convinced that the Viking goddess of food invented this dish when she saw what the Vikings left after their battle meals.
OK, I made this up! We do not have a Viking goddess of food. There are many gods and goddesses, but they are more into battle, strength, beauty, and drinking.
Let me introduce you to biksemad
The primary ingredients for this delicious creation are potatoes, onions, and meat of your choice. The Swedes call it Puttipanna. Not that we care too much what our Scandinavian relatives call their dishes. We all know the Danes invented this one.
Let’s Get Cooking
This will feed a family of five (5); two adults and almost three teenagers.
- 6-8 potatoes, either boiled or roasted, cut into cubes
- 1 onion, sliced
- 1lb of meat, or your choice (pork, beef, chicken, etc. – not fish)
- Optional – 2-3 grilled sausages
- 1 egg per person
- Herbs of your choice
- 3 tablespoons of butter
You do not need much to create this dish, except for a huge pan. If you have a medium-sized pan, you will have to make the dish in three phases instead of two; potatoes, meat, and then eggs.
- Melt the butter on the pan
- Fry the sliced onions, and fry until slightly browned
- Add the potatoes to the pan.
- Add the meat pieces once the potatoes are nice and golden (fried)
- Mix it all around, gently
- Sprinkle the dish with herbs and black pepper
- Move the biksemad to a large tray.
- Fry an egg for each person, with the yolk soft and runny
You serve biksemad on a plate with the egg on top. Cut the yolk and let it run through the potatoes and meat. Some might add a little A1 steak sauce or ketchup.
Voila! You have created a simple and delicious dish, which I’m certain you will make again and again and again.
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