Categories: Breakfast, Beef, Cheese/eggs 
      Yield: 4 servings 
  
    1/2 c  Butter or margarine                 1 ts Worcestershire 
           (1/4 lb.)                         1/2 ts Salt 
      2    Large onions, finely              1/8 ts Pepper 
           Chopped                             4    Eggs 
      2 c  Peeled cooked potatoes,                  Butter lettuuce and cherry 
           Cut in 1/2 inch cubes                    Tomatoes for garnish 
      3 c  Cooked lean beef, cut in                 Coarse (kosher-style) salt 
           1/2 inch cubes                           (optional) 
    1/4 c  Regular strength beef broth     
  
  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.