Air Fryer Biksemad (Danish Beef Hash)

December 18, 2024

Air Fryer Biksemad (Danish Beef Hash)

Biksemad is classic Danish leftovers food: boiled potatoes, fried meat and onion diced and fried crisp, topped with a fried egg. The name refers to food made from whatever you have lying around — in other words, leftovers. This version is made in the air fryer instead of on the stove.

In the air fryer the potatoes and onion are cooked first, until they are crisp, and the meat is added for the last few minutes, so it gets hot and browned without drying out. Cold potatoes from the day before give the best crispness. The air fryer uses less fat than the pan and needs less attention — you just shake the basket along the way.

The meat is leftovers of roasted or boiled meat. Roast pork, roast beef, sausage and ham all work. Because it is leftovers food, the amounts are approximate, and you use what you have.

Classically, biksemad is served with a fried egg on top and with pickled beetroot and Worcestershire sauce on the side. It is a hearty everyday dish that puts Sunday’s roast leftovers to good use.

Ingredients

Serves 4

800 g boiled potatoes, cold (about 5-6 medium), diced to about 1-1.5 cm
400 g roasted or boiled meat, diced (leftover roast pork, roast beef, sausage or ham)
2 onions (about 200 g), diced
2-3 tbsp rapeseed oil
salt
freshly ground pepper

To serve

4 eggs
Worcestershire sauce
pickled beetroot

Directions

Cut the cold, boiled potatoes into dice of about 1-1.5 cm. Cut the meat and onions into dice of roughly the same size.

Toss the potatoes and onion with rapeseed oil, salt and pepper in a bowl, so they are covered in a thin layer of oil.

Preheat the air fryer to 390°F (200°C). Spread the potatoes and onion in an even layer in the basket. Avoid overcrowding the basket, so they crisp rather than steam.

Cook at 390°F (200°C) for about 15 minutes. Shake the basket every 5 minutes, until the potatoes are golden and crisp.

Add the diced meat, toss to combine, and cook 5-7 minutes more at 355°F (180°C), until the meat is heated through and lightly browned. The meat is already cooked, so it only needs warming and light browning.

Season with salt, pepper and a few drops of Worcestershire sauce.

To serve

Meanwhile, fry one egg per person in a pan in a little oil or butter.

Arrange the biksemad on plates with a fried egg on top. Serve with pickled beetroot and Worcestershire sauce on the side.

Notes

Cold potatoes from the day before turn out the crispest. Peeling is optional.
Always add the meat late — it is leftovers and only needs warming and light browning, not drying out.
Shake or toss along the way, so all sides get crisp and the cooking is even.
Avoid overcrowding the basket. An even, thin layer gives the best crispness — cook in two batches if needed.
If you want to cook at 355°F (180°C) all the way, extend the potatoes to about 20 minutes.
The dish is leftovers food, so the amounts are approximate and adjusted to what you have.