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This is for two large servings:
200 grams cooked meat, cut into small cubes
400 grams onions, cut into rings
50 grams bacon
400 grams cooked potatoes cut into chunks
OR
400 grams raw potatoes, diced approximately 1 cm (or 1/2 inch)
100 grams butter (or bacon fat)
2 eggs
1/4 to 1/2 cup coarsely chopped parsley
Cut bacon slices into 2 cm pieces.
Fry the bacon pieces in half of the butter or bacon fat until crisp.
Remove bacon with a slotted spoon.
If using raw potatoes, fry them in the butter or bacon fat left on the pan until nearly fully cooked.
Add the rest of the butter or bacon fat and let it heat up, then add the onions and fry until they are slightly brown. Stir occasionally.
If using cooked potatoes, fry the onions in the butter or bacon fat left on the pan until just starting to brown.
Turn up the heat.
Add the rest of the butter or bacon fat and let it heat up, then add the cooked potato pieces and fry until the potatoes are golden. Stir occasionally.
Add the cubed meat and parsley.
Mix well, turn down the heat.
Let it "simmer" for 3-4 minuts until everything is well heated.
Put the "biksemad" on a heated serving plate, but leave the fat on the frying pan.
Fry the eggs.
Arrange the eggs on top of the "biksemad" and sprinkle with the bacon pieces.
We often skip the egg, because that's a lot of food. Goes well with pickled beets.
200 grams cooked meat, cut into small cubes
400 grams onions, cut into rings
50 grams bacon
400 grams cooked potatoes cut into chunks
OR
400 grams raw potatoes, diced approximately 1 cm (or 1/2 inch)
100 grams butter (or bacon fat)
2 eggs
1/4 to 1/2 cup coarsely chopped parsley
Cut bacon slices into 2 cm pieces.
Fry the bacon pieces in half of the butter or bacon fat until crisp.
Remove bacon with a slotted spoon.
If using raw potatoes, fry them in the butter or bacon fat left on the pan until nearly fully cooked.
Add the rest of the butter or bacon fat and let it heat up, then add the onions and fry until they are slightly brown. Stir occasionally.
If using cooked potatoes, fry the onions in the butter or bacon fat left on the pan until just starting to brown.
Turn up the heat.
Add the rest of the butter or bacon fat and let it heat up, then add the cooked potato pieces and fry until the potatoes are golden. Stir occasionally.
Add the cubed meat and parsley.
Mix well, turn down the heat.
Let it "simmer" for 3-4 minuts until everything is well heated.
Put the "biksemad" on a heated serving plate, but leave the fat on the frying pan.
Fry the eggs.
Arrange the eggs on top of the "biksemad" and sprinkle with the bacon pieces.
We often skip the egg, because that's a lot of food. Goes well with pickled beets.
