The Perfect Recipe For Pork Leftovers
As a kid, my mom who grew up in Denmark would make biksemad anytime there was leftover pork. It might have been leftover pork loin from a Sunday roast or broiled to death pork chops from midweek.
As with most pork dishes my mom made, they were usually served with boiled potatoes.
It wasn’t one of my favorites growing up but that was because the pork was typically overcooked and the entire dish was incredibly dry. In my house you couldn't leave the table until your plate was clean so a lot of milk was consumed with this dish.
I’ve tried to adapt my mom’s recipe by adding chicken stock to make a gravy and according to the rest of my family, it worked.
Also called "pyttipannu" in Sweden and meaning “small pieces in pan”, Danish biksemad translates to “food that has been mixed together”. I learned it is typically served with a fried egg but I don’t remember my mom ever serving eggs with this dish.
Although made with leftover meats and potatoes, we par boiled fresh potatoes first but did use some delicious tea crusted pork loin served a couple of nights earlier to my wife’s sister and brother-in-law who were visiting.
By the way, the pork loin was a great meal and I’ll have to write about it soon.
Everyone loved the biksemad but I have to confess I thought it might need some extra flavoring so I hit it with a couple shakes of hot pepper flakes.
Big mistake! Didn’t need it and my youngest daughter let me know so I’ve excluded it from this recipe. Sometimes “less is more”.
Danish Hash or Biksemad Recipe
- 3 ounces butter
- 2 medium onions sliced thin
- 4 medium potatoes peeled and cut into small cubes
- 1½ pounds cooked pork loin cut into small cubes
- salt & pepper to taste
- 1½ cups chicken or beef stock
- 1 tablespoon parsley finely chopped
- Prep the Ingredients
- Bring a medium sized pot of salted water to boil. Add the cubed potatoes and cook until they just start to get fork tender. You don’t want the potatoes to overcook. Drain and rinse under cold water to stop the cooking process. Reserve.
- While the potatoes are cooking, prep the rest of the ingredients.
- Heat a frying pan large enough to hold all the ingredients over medium heat. When hot, add butter being careful not to let it burn.
- As soon as the butter melts, add the onions and cook slowly until the onions are caramelized. You may need to turn down the heat to medium-low or even low so they don’t cook too quickly. This takes 10 to 15 minutes.
- Season with salt & pepper.
- Once the onions are caramelized, add the potatoes, stir and cook for a few minutes.
- Add the stock and then the pork cubes. Stir and cook for 3 – 4 minutes until the pork is heated through.
- Add the parsley, stir, taste and adjust seasonings with salt and pepper.
- We served the Biksemad with leftover roasted fennel and steamed broccoli.
Instead of adding a liquids like broth I use leftover gravy. The gravy made from a pork roast is heavenly.
I never throw out liquids from cooking meats and vegetables. It can always be turned into a gravy giving some extra taste. Not to mention the traces of nutrients from the cooked items.
ps. Was born and raised in Copenhagen. Spent half my life in Denmark and the other half in Canada and US.
G. Stephen Jones
Thanks Janette for you comments. Great tips.
Have made this multiple times, usually with leftover beef. Brown Gravy is always added, usually with gravy coloring to make it a dark brown. If no gravy is available I will add some flour to the sauteed onions to make a roux, then some beef or chicken stock, worcestershire sauce, gravy coloring. Fried egg is a must, along with sweet pickled red beets. Ketchup is also made available. I have never had any other vegetables with this — mom just never ever served them with this dish at all.
G. Stephen Jones
Hi Kirsten, thanks so much for your comments and suggestions.
I love to learn new recipes and how to prepare them I’m going to try these recipes soon they sound wonderful.