Hash Classic and Easy Recipe

Introduction: Hash – a Danish favorite with many possibilities

Hash is one of the most classic and beloved dishes in Danish cuisine. Originally, the dish arose as a clever answer to how to avoid food waste. Here, leftovers of meat, potatoes, and onions were chopped and fried together into a tasty and filling meal. Today, hash is not just a way to use leftovers, but also a dish that many make entirely from scratch – either for everyday meals or as a cozy weekend dish. In this article, you’ll not only get the history behind hash, but also an easy and thorough recipe, tips for variations, and suggestions for side dishes.

What is hash?

Hash is a dish that typically consists of fried potatoes, onions, and meat, often served with fried eggs and pickled beets. The word "biksemad" comes from the Danish word "at bikse", which means to mix or throw something together. The dish was originally a way to use up leftovers from the Sunday roast, but today you can make hash with almost any kind of meat and even make it vegetarian. The big advantage is that the dish is easy, cheap, and quick to make, while tasting much better than the ingredient list suggests.

Recipe: How to make classic hash

Ingredients (for 2-3 people)

• 400 g cooked potatoes (preferably from the day before)
• 250-300 g roasted or boiled meat (e.g. beef, pork, chicken, or sausage – leftovers are perfect)
• 2 large onions
• Butter or oil for frying
• Salt and pepper
• 1-2 eggs per person
• Optional: fresh parsley
• Pickled beets for serving

Method

1. Prepare the ingredients: Cut the cooked potatoes into cubes of about 1x1 cm. Roughly chop the onions. Cut the meat into small cubes or strips.
2. Fry the potatoes: Heat a large pan with a little butter or oil. Fry the potatoes over medium-high heat until they are golden and crispy on all sides. Stir regularly so they don’t burn.
3. Add onions: Add the chopped onions to the pan and continue frying until the onions become soft and lightly caramelized. This usually takes 5-7 minutes.
4. Add the meat: Add the meat and fry everything together for about 5 minutes, so everything is hot and well flavored. Season with salt and pepper.
5. Make fried eggs: While the hash finishes cooking, you can make fried eggs in a separate pan. Fry 1-2 eggs per person until the whites are set but the yolks are still soft.
6. Serving: Arrange the hash on plates, place a fried egg on top of each portion, and optionally sprinkle with chopped parsley. Serve with pickled beets and optionally rye bread.

Tips and variations: Make the hash your own

Hash is incredibly flexible, and you can easily adapt it to what you have in the fridge or to your taste preferences. Here are some ideas for variations:

• Vegetarian hash: Replace the meat with, for example, fried mushrooms, chickpeas, or beans. You can also add more vegetables like bell pepper, zucchini, or carrots.
• Spicy version: Add a little curry, paprika, or chili flakes along with the onions for extra flavor.
• Leftovers from the grill: If you have leftover grilled meat or sausages, they can easily be used in hash – it adds extra smoky flavor.
• Extra greens: Try adding spinach, peas, or leeks in the last minutes of frying, so they just become tender.

You can also experiment with different kinds of meat, such as lamb, duck, or turkey, if you have leftovers from those. The most important thing is that the meat is tender and cut into small pieces, so it is evenly distributed in the dish.

How to get crispy potatoes

One of the secrets behind good hash is crispy potatoes. If you use potatoes that were cooked the day before and have been allowed to cool completely, they become easier to crisp up in the pan. Make sure not to overcrowd the pan – rather make hash in two batches if your pan is small. This gives more space and a better frying surface, so the potatoes don’t become soft.

Serving suggestions: Sides that elevate the dish

Hash is almost always served with fried eggs and pickled beets, but you can also try with:

• Crispy rye bread or coarse bread
• A fresh salad with green leaves and a little vinaigrette
• A sprinkle of fresh chives or dill
• A spoonful of coarse mustard on the side

Hash can also be made in large portions and is ideal for taking as a packed lunch or reheating the next day. The flavor often gets even better after it has rested a bit.

The history of hash and international variants

Hash has roots in many European countries, where there are similar "leftover dishes." In Sweden, the dish is called "pytt i panna," in the UK it’s called "hash" or "bubble and squeak," and in Germany there’s "Bauernfrühstück." The common thread is to avoid food waste and turn simple ingredients into a delicious meal. Today, hash is popular both in Danish cafés and home kitchens, precisely because the dish is so easy to adapt and make.

Conclusion: Hash – easy, cheap, and super tasty

Hash is the perfect dish for both beginners and experienced food enthusiasts. You learn to use leftovers in a delicious way, and the dish can be varied endlessly. Whether you make hash from scratch or as a leftover meal, you get a solid, tasty, and cozy meal that is always a hit around the table.

Enjoy your hash – and remember, there isn’t one right recipe, but many great variations!