Biksemad

Method

Peel and dice the potatoes into small cubes, then peel and finely chop the onions. Melt the butter in a large heavy-based frying pan over medium-high heat and add the onions, cooking until softened and golden. Add the diced potatoes and cook for 5 minutes, stirring occasionally. Pour in the beef stock and bring to a simmer, then add the diced cooked meat, salt and pepper. Continue cooking for 15-20 minutes until the potatoes are tender and the mixture has reduced slightly, stirring regularly to break down the potatoes slightly and create a hash-like texture. Just before serving, fold in the diced beetroot and gherkins. Make four wells in the hash and crack an egg into each, then cover the pan and cook for 3-4 minutes until the eggs are set to your liking. Garnish with fresh parsley and serve directly from the pan.