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Austrian Gröstl:
Tirol-style Fry-Up

What's The Big Idea?

A sort of Austrian take on "bubble & squeak", this is a traditional way of using up leftovers. It's also a quick and easy way to rustle up a tasty hearty meal after a morning spent hunting or skiing in the Alps.

Shopping List

Here's the list of what you need:

  • 2-3 tablespoons sunflower or vegetable oil
  • 400g smoked bacon, cut up into small pieces
  • 1 onion, chopped
  • 500g leftover cooked potatoes, cut into small chunks
  • 1 teaspoon caraway seeds
  • 1 teaspoon paprika
  • Pinch of chilli powder
  • Salt & pepper
  • Small handful of fresh parsley, roughly chopped
  • 4 eggs

What To Do

  • Heat half the oil in a large frying pan, then fry the bacon and onion together for 10 minutes
  • Remove with a slotted spoon and keep warm
  • Add the potatoes to the pan and fry for 10 minutes
  • Menawhile, in a separate frying pan fry the eggs to your liking
  • Add the caraway seeds, paprika and chilli to the potatoes and season well
  • Return the bacon and onion to the pan, stir well and stir in the parsley
  • Pile the bacon and potato mixture onto individual plates, and top each serving with a fried egg

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