Danish Hash With Fried Eggs (Biksemad)

Directions

1. Cook Time:45 In a wide frying pan over medium heat, heat 3 Tbsp. of butter.
2. Add in onions and cook slowly, stirring occasionally, till they are limp and golden brown (about 15 min). When onions are cooked, transfer to another container and keep hot. Then, in the same frying pan over medium-high heat, heat 3 Tbsp. more of the butter and cook potatoes, turning as needed to brown on all sides; add in to onions and keep hot. Add in 1 Tbsp. more butter to the pan and cook beef, stirring occasionally, till it is browned and heated through. Add in beef to container with onions and potatoes; keep hot. Again using the same frying pan add in broth, Worcestershire, salt, and pepper. Cook over high heat till reduced by about half; then pour over hash mix. Mix lightly but thoroughly. Using the same pan, heat 1 to 2 Tbsp. butter and fry Large eggs till done as desired. Spoon hash onto a hot platter and arrange Large eggs on top. Garnish with the lettuce and tomatoes. Serve with coarse salt, if you wish.
3. Makes 4 to 6 servings.
4. 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 possibly brunch.