Step 1

In a large saucepan, boil the potatoes in plenty of well-salted water. When the potatoes are tender (approx. 20 min), pour off the water and set the potatoes aside so they can evaporate and cool down a bit.

Step 2

Once the potatoes are boiling, peel the onions and cut them into small cubes. Put ⅓ of the butter in a large frying pan and melt it over medium heat. Now put the prepared onions in the pan and then sauté until they are golden and soft.

Step 3

While the onions are sautéing, the pork roast is prepared. Remove fat and crackling. Then cut the pork into slices and then into suitable cubes.

Step 4

When the onions are done, take them off the pan and place in a bowl and set aside. In the same pan, melt half of the remaining butter.

Step 5

Put the pork roast cubes together with rosemary, thyme and bay leaves in, and sauté the pork cubes until they turn golden.

Step 6

While the pork roasts are browning, cut the potatoes into suitable cubes.

Step 7

When the pork cubes are browned, the onions are returned to the pan along with the potato cubes. Now the potato hash must be seared over medium heat until the potato pieces turn golden. Add salt and pepper and taste.

Step 8

When the potato hash is in the pan, the fried eggs are prepared. In another frying pan, melt the rest of the butter and crack the eggs out on the pan. Now cook the fried eggs until the yolk has the desired consistency, they can possibly be turned at the end if you like that the best.

Step 9

Serve the biksemad with the fried eggs, pickled beets, and possibly a piece of rye bread.