Pan-Fried Potatoes and Lardons with Egg (Austrian Tiroler Gröstl)

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
smoked bacon lardons or cooked ham (400 g)
1 onion, cut into chunks
cooked potatoes (preferably waxy ones), cold and cut into small chunks (500 g)
1 tsp. caraway seeds
1½ tsp. hot sweet paprika or sweet paprika mixed with a pinch of chilli powder
small handful parsley, roughly chopped

To Serve:
fried eggs (optional)

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.

Add in the caraway and paprika, season well, then fry for another minute, stirring to release their fragrance.

Return the bacon and onion to the pan, taste for seasoning, then add the parsley.

Serve hot and for a real authentic touch with a fried egg on top.