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Biksemad

A Dutch hash of buttered potatoes, onions, leftover meat, and optional fried eggs.

From the Recipes Wiki (Fandom) · 7 ingredients
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Why it works: Onion and potato are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Biksemad

Time2–3 minutes for the meat

Ingredients

Directions

Make the hash

  1. Melt half the butter in a skillet.

  2. Saute the onions until golden, then remove them from the pan and keep warm.

  3. Put the remaining butter in the skillet and saute the potatoes until they are turning brown.

  4. Add the meat and cook for 2–3 minutes.

  5. Add the onions back to the skillet and cook until everything is heated through.

Serve

  1. Optionally top the hash with a fried egg.

Nutrition, whole recipe (rough)

391Calories
12 gProtein
17 gFat
49 gCarbs

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Potato1 medium (173g) baked161
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Onion1 medium (110g)44
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Meatnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Butter + potatotop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Potato + meattop 14% of all pairs
    Smell alikemoderate
    Cooked together786 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Potatoes
Provide the bulk of the hash and brown in the butter for crisp, savoury edges.
Onions
Add sweetness and depth as they turn golden in the butter.
Butter
Carries the frying and adds rich flavour and browning to the potatoes and onions.
Cooked leftover meat
Adds savoury, meaty flavour and protein to the hash.

The step that matters

Browning the potatoes. Cold cooked potatoes need enough hot fat and room in the pan to brown rather than steam. Crowding or stirring too often keeps them pale and soft, so the hash lacks crisp, caramelised edges.

Swap the onion

How well each one fits the dish's main ingredients (butter, potato, meat, pepper, egg):

  1. Asparagusfits better
  2. Capsicumfits better
  3. Chivefits about as well
  4. Onionthe original

Fit is the average pairing score against butter, potato, meat, pepper, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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