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Classic hakkeboef with soft onions and fried egg
Dinner

Classic hakkeboef with soft onions and fried egg

A hakkeboef patty of minced beef with soft caramelized onions and a fried egg on top. Served with boiled potatoes. A Danish everyday classic with a steady seared crust and a tender center.

TraditionalEverydayComfort foodDinnerDanishhakkeboef
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Rate:
55 min total
4 servings
Easy

Ingredients

servings
Units
  • 1.3 lb minced beef
  • 4 stk onions
  • 1.4 oz butter
  • 1 tbsp oil
  • 4 stk eggs
  • 2.2 lb potatoes
  • 2 tsp salt
  • 1 tsp freshly ground black pepper

Instructions

  1. 1

    Boil the potatoes

    1. Scrub or peel the potatoes.
    2. Boil them in salted water until tender.
    3. Drain the water.
    25 min
    PotSieve
  2. 2

    Cook the onions

    1. Cut the onions into thin rings.
    2. Melt half the butter in a pan.
    3. Cook the onions over medium heat, stirring, until soft and golden. This takes 12–15 minutes.
    4. Season with salt and pepper. Keep them warm.
    15 min
    PanKnifeCutting Board
  3. 3

    Shape and fry the patties

    1. Shape the meat into 4 equal patties. Press them flat, but not too firmly.
    2. Sprinkle with salt and pepper.
    3. Heat the oil and remaining butter in the pan.
    4. Fry the patties for 3–4 minutes on each side until crusted but still juicy inside.
    12 min
    PanSpatula
  4. 4

    Fry the eggs

    1. Fry the eggs in the same pan until the whites are set and the yolks still soft.
    2. Plate the hakkeboef with onions, fried egg and potatoes.
    5 min
    PanPlate

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Details

Nutrition

Calories

640kcal

Protein

40g

Fat

34g

Carbs

42g

Serving Size

420g

Dietary

Allergens

EggsMilk

Serving

Suggestions

  • • Serve at once while the fried egg is still soft.

Drink Pairings

  • • water: Cold water.

Side Pairings

  • • Cucumber salad.

Dessert Pairings

  • • Fresh fruit.

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store the patties and onions in a closed container. Fry fresh eggs when reheating.

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C
  • • Method: Freeze the raw shaped patties with parchment between them.

Reheating

  • • Pan: Gently reheat the patty in a pan with a little butter. Fry a fresh egg.

Tips

Preparation

  • • The meat should be fridge-cold when you shape the patties. It holds its shape better.

Cooking

  • • Turn each patty only once. Too much turning makes the meat dry.

Serving

  • • The onions should be soft, not burnt. Low heat and time will do it.

Variations

Flavor

  • A splash of Worcestershire sauce in the meat adds more depth.

Method

  • The patties can finish in the oven after a brief pan-fry if you are making several at once.

Toppings

  • Serve brown gravy on the side if you want more sauce.

Author

C

Camilla

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Comments

Author

C

Camilla