Biksemad

Ingredients

Potatoes

4 cups, diced

Onion

1 medium, diced

Leftover meat (beef, pork, or chicken)

2 cups, diced

Butter

3 tablespoons

Salt

to taste

Pepper

to taste

Eggs

4, fried

Fresh parsley

for garnish, chopped

Pickled beets

1 cup, sliced

Instructions

1. Begin by boiling the diced potatoes in salted water until tender, approximately 10-15 minutes. Drain well and set aside.
2. In a large skillet, melt the butter over medium heat until it begins to foam.
3. Add the diced onion and sauté until it becomes translucent and fragrant, about 3-5 minutes.
4. Incorporate the diced leftover meat into the skillet, stirring occasionally until heated through, about 5 minutes.
5. Add the boiled potatoes to the mixture, seasoning generously with salt and pepper. Cook for an additional 5-7 minutes, allowing the potatoes to crisp up and turn golden brown.
6. While the potato mixture cooks, heat a separate non-stick pan over medium heat. Fry the eggs to your desired doneness (sunny-side up works beautifully).
7. To serve, plate the crispy Biksemad hot, topped with a fried egg, slices of pickled beets, and a sprinkle of fresh parsley for a pop of color.