Danish Hash

1/4 lb.

2 Large onions, finely chopped

2 c Peeled cooked potatoes, cut 3 c Cooked lean beef, cut in

1/4 c Regular strength beef broth

1 t Worcestershire

1/2 t Salt

1/8 t Pepper

4 Eggs

45 In a wide frying pan over medium heat, melt

3 tablespoons of butter. Add onions and cook slowly, stirring occasionally, until they are limp and golden (about 15 minutes). When onions are cooked, transfer to another container and keep warm. 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. Add

1 tablespoon more butter to the pan and cook beef, stirring occasionally, until it is browned and heated through. Add beef to container with onions and potatoes; keep warm. Again using the same frying pan add broth, Worcestershire, salt, and pepper. Cook over high heat until reduced by about half; then pour over hash mixture. Mix lightly but thoroughly. Using the same pan, melt

1 to 2 tablespoons butter and fry eggs until done as desired. Spoon hash onto a warm platter and arrange eggs on top. Garnish with the lettuce and tomatoes. Serve with coarse salt, if you wish. Makes

4 to 6 servings. Biksemad (bick-sa-mod) is the Danish name of this delicious beef and potatoe hash. It makes a delightful entree for a casual supper or brunch. From the "Sunset Scandinavian Cook Book", published by Lane Publishing Co., Menlo Park, California.