1/2 c  Butter or margarine (1/4 lb.

      2    Large onions, finely chopped

      2 c  Peeled cooked potatoes, cut

      3 c  Cooked lean beef, cut in 1/2

    1/4 c  Regular strength beef broth

      1 t  Worcestershire

    1/2 t  Salt

    1/8 t  Pepper

      4    Eggs

           Butter lettuuce and cherry t
           Coarse (kosher-style) salt (
  Fat grams    per serving:              Approx. Cook Time: :45
  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.