Known as Gröstl, this bacon, onion and potato fry-up is a real Alpine filler and tastes great served with a fried egg.
Tiroler Gröstl is one of the hearty favourites from the skiing and hiking region of Tirol. Traditionally, it is a delicious and satisfying way of using up yesterday’s left-overs. It makes a great shared-from-the-pan mountain lunch, particularly when combined with a separate pan of Kaiserschmarren.
1½ tbsp corn, sunflower or vegetable oil
400g smoked bacon lardons (or cooked ham)
1 onion, cut into chunks
500g cooked potatoes (preferably waxy ones), cold and cut into small chunks
1 tsp caraway seeds
1½ tsp hot, sweet paprika (if you can’t find this, use sweet paprika mixed with a pinch of chilli powder)
small handful of parsley, roughly chopped
How to make it
Heat the oil in a large frying pan, then fry the bacon and onion together for 10 minutes until the bacon is golden. Lift out of the pan onto a plate, before adding the potatoes and frying for 10 minutes more until golden. Tip in the caraway and paprika, season well, then fry for another minute, stirring to release their fragrance. Return the bacon and onion, taste for seasoning, then add the parsley. Serve hot and – for a real authentic touch – with a fried egg on top.
Found here http://www.rfgkitchenrelax.blogspot.com