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.
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 another 10 minutes 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.