Best 5 Danish Hash Recipes
**Danish Hash: A Flavorful Fusion of Savory Ingredients**
Indulge in the delectable realm of Danish hash, a symphony of flavors that combines tender corned beef, the richness of potatoes, and the vibrant crunch of vegetables. Experience the delightful harmony of textures and flavors in every bite, as the soft corned beef melds seamlessly with the crispy potato hash and the vibrant medley of vegetables. This culinary masterpiece is not just a meal; it's a journey through the heart of Danish cuisine, where tradition and innovation intertwine to create a dish that is both comforting and exhilarating.
**Three Unique Recipes for Every Occasion:**
1. **Classic Danish Hash:** Embark on a culinary adventure with this classic recipe, a true testament to the enduring charm of Danish hash. Savor the harmonious blend of corned beef, potatoes, onions, and peppers, all sautéed to perfection and seasoned with a touch of caraway seeds for an authentic touch.
2. **Loaded Danish Hash:** Elevate your hash experience with this fully loaded version, a feast for both the eyes and the palate. Imagine a generous helping of corned beef, crispy potatoes, and a vibrant array of vegetables, topped with a layer of melted cheese that oozes and stretches with every bite. Prepare to be tantalized by the symphony of flavors and textures in this indulgent dish.
3. **Breakfast Danish Hash:** Transform your mornings with this delightful breakfast hash, a protein-packed and flavorful way to start your day. This recipe features a hearty combination of corned beef, potatoes, and eggs, cooked to perfection and seasoned with a hint of paprika for a smoky touch. Enjoy the perfect balance of savory and satisfying flavors in every bite.
SCANDINAVIAN HASH (BIKSEMAD)
This is a very traditional Danish dish and one that merchant sailors love to make when they come off night watch and want a quick easy hot meal. It is so simple and very good. Great recipe for re-cycling left over roasts etc. Add some peas or some mushrooms, Any left over veggies. The egg is optional but don't miss out on it
Provided by Bergy
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt the 1/2 the butter in a skillet.
- Add the onions and saute until golden.
- remove from pan and keep warm.
- Put the remaining butter in the skillet and saute the potatoes until they are turning brown.
- Add meat and cook for 2-3 minutes.
- Add the onions and cook until all is heated through.
- Traditionally, you put a lightly fried egg on top of the hash, but while this isn't necessary for the dish it IS a delicious addition.
DANISH HASH
Make and share this Danish Hash recipe from Food.com.
Provided by Vicki in CT
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt the 1/2 the butter in a skillet, saute the onions until golden, remove from pan and keep warm.
- Put the remaining butter in the skillet and saute the potato until they are turning brown.
- Add meat and cook for 2-3 minutes. Add the onions and cook until all is heated through. Traditionally, sailors put an egg that's still soft centered--either soft-boiled or fried--on top, but that's not necessary.
Nutrition Facts : Calories 380.2, Fat 22.4, SaturatedFat 12.5, Cholesterol 257.2, Sodium 204.3, Carbohydrate 35.7, Fiber 4.5, Sugar 4.1, Protein 10.4
DANISH HASH WITH FRIED EGGS
Steps:
- 1. In a wide frying pan over medium heat, melt 3 tablespoons of butter.
- 2. Add onions and cook slowly, stirring occasionally, until they are limp and golden (about 15 minutes).
- 3. When onions are cooked, transfer to another container and keep warm.
- 4. 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.
- 5. Add 1 tablespoon more butter to the pan and cook beef, stirring occasionally, until it is browned and heated through.
- 6. Add beef to container with onions and potatoes; keep warm.
- 7. Again using the same frying pan add broth, worcestershire, salt and pepper.
- 8. Cook over high heat until reduced by about half; then pour over hash mixture.
- 9. Mix lightly but thoroughly.
- 10. Using the same pan, melt 1 to 2 tablespoons butter and fry eggs until done as desired.
- 11. Spoon hash onto a warm platter and arrange eggs on top.
- 12. Garnish with the lettuce and tomatoes.
DANISH DOUGH
This streamlined process for making Danish dough gives you flaky, crisp, buttery pastry with a fraction of work that the traditional method requires. The only trick to this recipe is planning for the considerable resting time. Break up the work over a few days to simplify the process. If you don't have a food processor, cut the butter into 1/4-inch pieces and chill until firm. Fold the cold butter pieces into the flour mixture and continue with the recipe as written. If you are using this dough to make our pear and almond Danish braid, add 1 teaspoon (2 grams) coarsely ground fresh cardamom to step 1, along with the flour, sugar, yeast and salt.
Provided by Samantha Seneviratne
Categories breakfast, brunch, pastries, project
Time 6h30m
Yield Enough for 9 or 10 small pastries, or 1 large braid
Number Of Ingredients 7
Steps:
- Combine the flour, granulated sugar, yeast and salt in the bowl of a food processor. Add the butter and pulse to combine. The butter should be the size of small marbles and peas. Transfer this mixture to a medium bowl.
- In a small bowl, whisk together the egg, milk and 2 tablespoons/30 milliliters water.
- Add the egg mixture to the flour mixture. Using a rubber spatula, fold the mixture until it is evenly moistened. Turn the dough out onto a piece of plastic wrap, shape into a small rectangle, and wrap well. Chill for at least 3 hours, and up to 2 days.
- On a lightly floured surface, using a floured rolling pin, roll the dough out to an 8-by-15-inch rectangle. With a short side facing you, fold the dough in thirds like a letter, bringing the top third of the dough down, then folding the bottom third up. Use a bench scraper to help lift and fold the dough if necessary. At this point, the dough will be rough and shaggy with visible butter pieces; as you roll and fold the dough it will come together. Rotate the dough 90 degrees. Repeat the rolling and folding process, then rotate the dough once more and roll and fold again. As you work, dust the work surface, your hands and the rolling pin with flour as necessary. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Repeat the entire rolling and folding process one more time for a grand total of six turns. If the dough starts to fight you and become difficult to roll at any point, just pop it in the fridge for an extra rest. Wrap the dough and refrigerate for at least 2 hours, or overnight.
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 10 grams, Sodium 123 milligrams, Sugar 3 grams, TransFat 1 gram
DANISH SAUSAGE, EGG & POTATO HASH
A Danish breakfast or brunch dish, adapted from a recipe on Australian chef Huey's website, and posted for the 2005 Zaar World Tour.
Provided by bluemoon downunder
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Blanch the sausages in simmering water until they are firm to the touch, drain well and, when cool enough to handle, chop them into bit-size pieces.
- Heat a thin layer of oil in a large non-stick pan and sauté the potatoes until they are tender.
- Add the onions and bacon and sauté until the onions are golden.
- Then add the sausages and parsley and toss briefly.
- Add the beetroot and seasonings and continue to toss, adding a little water if needed. Taste for seasoning and spread the mixture out in one layer in a serving dish, and keep warm. Simply covering with foil will suffice.
- Heat a little oil in a large non-stick pan and fry the eggs over a medium heat until they are just set, or set the amount you like.
- Place the eggs on top of the vegetable/bacon hash, together with a sprinkling of parsley.
- Serve in the centre of the table with lots of warm crusty bread.
Nutrition Facts : Calories 621, Fat 31.8, SaturatedFat 9.4, Cholesterol 257.1, Sodium 551.6, Carbohydrate 61.9, Fiber 9.4, Sugar 7.5, Protein 21.8
Tips:
- When choosing beef for the dish, select a cut that is well-marbled, such as chuck roast or flank steak. This will ensure that the beef is tender and flavorful after it is cooked.
- To make the browning process easier, use a large skillet or Dutch oven that is big enough to accommodate all of the beef in a single layer. This will help to prevent the beef from steaming instead of browning.
- Be sure to cook the beef over medium-high heat so that it browns quickly and evenly. If the heat is too low, the beef will not brown properly and will end up tough and chewy.
- Do not overcrowd the skillet or Dutch oven with the beef. If you do, the beef will not brown evenly and will end up steamed instead.
- Once the beef is browned, remove it from the skillet or Dutch oven and set it aside. Then, add the onions and potatoes to the skillet or Dutch oven and cook them until they are softened.
- Add the beef back to the skillet or Dutch oven along with the beef broth, salt, pepper, and Worcestershire sauce. Bring the mixture to a boil, then reduce the heat to low and simmer for at least 1 hour or until the beef is tender.
- Serve the Danish hash with your favorite sides, such as eggs, toast, or pancakes.
Conclusion:
Danish hash is a hearty and flavorful dish that is perfect for a weekend breakfast or brunch. It is easy to make and can be tailored to your own taste preferences. Whether you like your hash with beef, pork, or sausage, or with a variety of vegetables, there is a Danish hash recipe out there for you. So next time you are looking for a delicious and satisfying breakfast or brunch dish, give Danish hash a try.
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