Biksemad

Cut the cold boiled potatoes and cooked beef into roughly 2 cm cubes, and finely chop the onion.

In a large skillet, melt half the butter over medium heat. Add the onion and cook for 5 minutes, stirring, until softened; transfer to a plate.

Add the remaining butter to the skillet. Spread the potatoes in a single layer and fry over medium-high heat for 7–10 minutes, turning, until browned on several sides.

Return the onion to the skillet, add the beef, and season with salt and pepper. Stir and heat through for 4–5 minutes, until the meat is hot and the potato edges are crisp.

In a separate skillet, fry 4 eggs until the whites are set and the yolks are runny or slightly set.

Divide the biksemad among plates, top each portion with a fried egg, and serve with pickled beets.