Subject: Danish Hash
From: Unicorn (unicorn@indenial.com)
Date: Thu Mar 15 2001 - 07:57:00 EST
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F O O D F U N N Y
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The ol' World Wide Recipes Groan-O-Meter is getting a real workout
this week. This time it's thanks to reader Maggie Davenport:
In the desert of Mercy, Australia, a man, near death for want of
water, found hope when he spotted an eatery. He struggled to its door
and, after entering, gasped to the waitress "Please, water, water!"
The waitress informed the poor wretch that they only served koala tea.
"Anything, anything at all. Just please hurry!" replied the parched
fellow.
The waitress hurriedly brought the thirsty chap his tea who, after one
sip, gasped and spit it out. "Why, this is full of bones, hair, and
who knows what all!" he moaned. Whereupon the waitress replied, "I'm
sorry sir, but the koala tea of Mercy is not strained."
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T O D A Y ' S R E C I P E
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This dish, known as "biksemad," is so popular that Danish cooks often
prepare a roast just for the leftovers. Try it and I think you'll see
why.
Danish Hash
4 tbs (60 ml) butter
1 - 1 1/2 lbs (450 - 675 g) roast beef, pork, or veal,
cut into 1/2-inch (1 cm) dice
1 - 1/2 lbs cooked potatoes, cut into 1/2-inch (1 cm) dice
2 - 3 medium onions, thinly sliced
1 - 2 apples, cored and sliced into rings
Salt and freshly ground pepper to taste
4 - 6 fried eggs
Dill pickles for garnish
Heat the butter in a skillet over moderate heat and lightly brown the
meat, potatoes, onions, and apple slices separately, seasoning each
with salt and pepper. Arrange the meat on a warm serving platter or
individual serving plates. Top with the potatoes, onion, and apple
slices. Place fried eggs on top and serve garnished with dill pickle.
Serves 4 to 6.
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