Danish Biksemad

Biksemad is a portmanteau of Bikse (to throw together) and Mad (food) which is a homely Danish dish once popular amongst the merchant sailors when they came off night watch.

Like British hash potatoes and leftover veg forms the basis of the dish, but in true Danish fashion pork is the staple, perfect for cleaning out the weekend’s scraps of bacon from the morning sandwiches and leftover pork belly from Sunday lunch.

It’s so good, you can even buy it in ready-made packs in Scandinavia. But that sort of negates the point.


From the fridge: Pork, Bacon, Beetroot, Egg.

From the cupboard:  Potatoes, Onions.

Herbs and Spices: Parsley.

Could add: Kale, Beef, Spinach, Cocktail sausages.


Dice the potatoes into small pieces and boil until soft.

Heat a knob of butter in a pan and brown the onions. Add the pork and bacon and cook through until the bacon is nice and crispy.

Add the potatoes and mix in.

Serve with beetroot, parsley and a fried egg on top.

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