Danish Biksemad (Pork and Potato Fry-Up with Fried Eggs)
Why this recipe works
- Crisp, golden edges: Dicing the potatoes and pork to a similar size helps them brown evenly while staying tender in the centre.
- Richness with contrast: Butter, pork and egg bring savoury richness, while pickled beetroot adds the sharpness that keeps the dish balanced.
- Simple comfort food: Cooked pork, potatoes and onion create a hearty fry-up with familiar flavours and very little complication.
Get the most out of this recipe
Authenticity notes
- A Danish-style fry-up: Biksemad is commonly made as a practical home-style dish using cooked meat and potatoes, fried until browned and served hot.
- Serve with pickled beetroot: Pickled beets are the classic accompaniment, adding colour, acidity and a sharp contrast to the buttery pan-fry.
Ingredient notes
- Use cooked, cooled pork: Chilled cooked pork shoulder browns more readily and is easier to dice neatly, helping it crisp without drying out.
- Keep the dice even: Cut the potatoes and pork to a similar size so the potatoes cook through as the meat reheats and browns.
Common mistakes
- Avoid crowding the pan: If the potatoes are piled up, they steam rather than brown. Keep them as spread out as possible for better crisp edges.
- Manage the heat: Medium-high heat gives browning without scorching the butter; lower the heat slightly if the pan starts to darken too quickly.
- Watch the eggs: Fry the eggs just until the whites are set if you want a soft yolk, or cook them longer if a firm yolk is preferred.
Make-ahead tips
- Prepare the components ahead: The pork can be cooked and chilled in advance, and the potatoes and onion can be cut before cooking if kept properly covered and refrigerated.
- Reheat in a frying pan: Leftover pork and potato fry-up is best reheated in a pan with a little butter until piping hot and crisp again.
- Fry eggs fresh: For the best texture, store the fry-up without the eggs and cook fresh fried eggs just before serving.
Equipment you'll need
Ingredients
Instructions
- Cut the potatoes into 1.5 cm dice and slice the onion. Dice the cooked pork shoulder to a similar size so everything fries evenly.
- Melt about two thirds of the butter in a large frying pan over medium-high heat. Add the potatoes with half the salt and cook for 12 to 15 minutes, turning now and then, until golden with crisp edges and tender in the middle.
- Add the onion and cook for 4 to 5 minutes until softened and starting to caramelise. Add the pork and cook for 4 to 6 minutes until hot through and crisp at the edges; season with the remaining salt and the black pepper.
- Push the fry-up to one side of the pan and melt the remaining butter in the empty space. Fry the eggs for 2 to 4 minutes until the whites are set and the yolks are still runny, or cook to your liking.
- Divide the biksemad between two plates and top each with a fried egg. Serve straight away with the pickled beets on the side.
Recipe notes
Tips
- For the best crisp edges, keep the potatoes in a single layer as much as possible and avoid stirring constantly.
- This works best with cooked pork shoulder that is already chilled, as it browns quickly without drying out.
- Eggs should be cooked until the whites are fully set; if serving vulnerable groups, cook the yolks until firm.
Substitutions
- Replace unsalted butter with olive oil for a slightly lighter fry-up.
- Replace pickled beets with pickled onions for a sharper, more pungent side.
Storage
- Refrigerate up to 2 days
- Cool the pork and potato fry-up quickly and refrigerate in a sealed container. Reheat in a frying pan over medium heat with a small knob of unsalted butter until piping hot and crisp again; fry fresh eggs to serve.
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Recipe overview
- Servings: 2 servings
- Total time: 40min (40min active)
- Difficulty: Easy
- Cuisine: Nordic
-
Allergens:
Eggs Milk
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