Danish Biksemad

If you are fun of putting things together to create a masterpiece, then you may have given this dish a name (by accident) – BIKSEMAD. This dish gives you a great way to utilize your meat (no pun intended) in the fridge and other ingredients to bring this exquisite dish on the table.

The dish was previously also referred to as Pyt på fork – probably from the Swedish Pyttipanna. The main difference between the Danish biksemad and the Swedish pyttipanna is the size of meat and potatoes. Pyttipanna are made of small tern, biksemad is a little more lean and larger in size.

danish biksemad

Biksemad with egg – recipe

The best way to serve biksemad is with egg. Though you can also improvise a little by accompanying it with a sauce or a ketchup.


Servings: max. 4 persons

  • 600 g potatoes – possibly cooked in advance
  • 500 g of uncooked or cooked meat – beef, pork, lamb or similar
  • 3 medium onions
  • Oil, butter or grease to fry
  • Salt and pepper

Serve with

  • fried eggs
  • Pickled beets
  • HP sauce, Worcestershire sauce or English sauce
  • Rye bread
  • a little green dry – just for the sake of the eye

Here’s how you do it

  1. Cut the cooked potatoes into smaller pieces.
  2. Cut the meat into pieces of about the same size.
  3. Chop the onions roughly.
  4. Brown potatoes and onion on a pan, then add the meat.
  5. Add a little bit of butter and mixed it well together.
  6. Season with salt and pepper.

How to make fried eggs

  1. Use between 5-10 g butter per. egg.
  2. Bring the butter on a hot pan and turn to medium heat.
  3. Crack the eggs gently on the forehead and put it on the pan when the butter is melted.
  4. Lower the heat when the eggs is stiffened to avoid overcooking.
  5. Serve it with the biksemad

Biksemad with raw potatoes

You can make biksemad with raw potatoes. It takes a bit longer, but tastes better and if you are going to boil the potatoes first, it may be a hip of a bite.

If you want to make biksemad of raw potatoes, start by cutting the raw potato pieces into the fat or butter heated in the pan. Only when the potatoes start to brown add the onions, and when they are brown add the meat and a butter.

Oven made Biksemad

You can also prepare the biksemad in the oven – this can be especially useful if you are going to make a huge amount. Mix boiled potato pieces, onion and meat together in a pan and add a few clots of butter, season with salt and pepper.

Put it in the oven at a few hundred degrees for approx. 10 minutes, turn a single time or two with a palette knife.

Strike the eggs on top of the biksemad and warm for 5-10 minutes until the egg white is stuck.

Unexpected guest? No problem

Should unexpected guests pop up, you can easily increase the biscuit by adding more potatoes or other root crops.

Drink wine too

And if you serve a good bottle of wine then biksemad will be a feast. It may be a little hard to recommend a wine for biksemad since it depends a lot on what kind of meat you have used and which cutout, but with a good Côtes-du-Rhône you will never go wrong in the city.

Preparation time: 10 minutes

Cooking time: 20 minutes

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danish biksemad

One Response

  1. Background – I’m Norwegian American from Minnesota, and this dish was well loved in my family but we never thought where it came from. I posted a copy of it on Facebook and my Greenland Inuit cousin wrote back that this is biksemad, very popular in Denmark.

    I was delighted! Norway and Denmark share much common culture and this dish was popular with seamen of both countries, coming off watch and hungry. So i have no doubte it was brought to the American Midwest by Scandinavian immigrants but we lost the knowledge of the origin. I’m happy to have found it again.

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