Tiroler Gröstl, commonly called Gröstl is native to Austria, more specifically the hiking region of Tirol. It's a delicious way of making use of Sunday's left overs, or make it from scratch.
- 2 tbsp vegetable oil
- 14oz lardons (or chopped bacon)
- 1 large onion (finely chopped)
- 17oz parboiled potatoes (cut into bite sized chunks)
- 1 tsp carraway seeds
- 1 tsp smoked paprika
- 4 eggs
- A bunch of fresh arugula
- Parsley (chopped)
Step 1: Place a large pan on a medium high heat, add the oil, bacon and onion, cook for 8-10 minutes and then the potatoes and cook for a further 8 minutes. Add the carraway seeds and paprika, cooking for a further minute, tossing well.
Step 2: In a clean pan fry up the eggs. Plate up the bacon, onion and potato mix, serve with the fresh arugula, top with an egg and garnish with the parsley and a crack of pepper.