Biksemad with fried egg, rye bread and beetroot

Ingredients for Biksemad with fried egg, rye bread and beetroot

Instructions for Biksemad with fried egg, rye bread and beetroot

To prepare the Biksemad with fried egg, rye bread and beetroot recipe, please follow these instructions:

Meat and potatoes are cut into small terns. The onions are chopped.

The onions sweat on the forehead of the fat. Let it get hot before mixing the potato pieces.

Turn up the heat and grate the biscuit until the potato pieces are golden. Stir occasionally.

Add the cuts and turn well and turn down. Let the simmer simmer for another 3-4 minutes until everything is warmed.

The eggs are ejected on the forehead and mirrored.

Served with beetroot and rye bread.