0: Fat grams per serving: Approx
1: Cook Time: :45 In a wide frying pan over medium heat, melt 3 tablespoons of butter
2: Add onions and cook slowly, stirring occasionally, until they are limp and golden (about 15 minutes)
3: When onions are cooked, transfer to another container and keep warm
4: Then, in the same frying pan over medium-high heat, melt 3 tablespoons more of the butter and cook potatoes, turning as needed to brown on all sides; add to onions and keep warm
5: Add 1 tablespoon more butter to the pan and cook beef, stirring occasionally, until it is browned and heated through
6: Add beef to container with onions and potatoes; keep warm
7: Again using the same frying pan add broth, Worcestershire, salt, and pepper
8: Cook over high heat until reduced by about half; then pour over hash mixture
9: Mix lightly but thoroughly
10: Using the same pan, melt 1 to 2 tablespoons butter and fry eggs until done as desired
11: Spoon hash onto a warm platter and arrange eggs on top
12: Garnish with the lettuce and tomatoes
13: Serve with coarse salt, if you wish
14: Makes 4 to 6 servings
15: Biksemad (bick-sa-mod) is the Danish name of this delicious beef and potatoe hash
16: It makes a delightful entree for a casual supper or brunch
17: From the "Sunset Scandinavian Cook Book", published by Lane Publishing Co
18: , Menlo Park, California
19: From Gemini's MASSIVE MealMaster collection at www
20: synapse
21: com/~gemini