Entree: Italy – Trentino-Alto Adige – Grostl (Pan-fried Alpine potato and roast-meat hash often topped with a fried egg)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 1 lb (454 g) waxy potatoes (such as Yukon Gold), cooked, peeled, and diced
- 8 oz (225 g) leftover roast pork or beef, diced
- 1 medium onion (approx. 140 g), thinly sliced
- 2 tbsp (30 g) butter
- 1 tbsp (15 ml) vegetable oil
- 1/2 tsp (1 g) caraway seeds (optional)
- 1 tsp (6 g) coarse salt, or to taste
- 1/2 tsp (1 g) ground black pepper, or to taste
- 2 large eggs, approx. 3.5 oz (100 g) total
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tbsp (15 ml) apple cider vinegar or lemon juice (optional, to serve)

Instructions

1. If potatoes are freshly cooked, cool until firm and dice into roughly 1/2-inch (1–1.5 cm) cubes. Pat dry to remove excess moisture.
2. Heat butter and oil in a large skillet over medium-high heat until foaming. Add the sliced onion and cook until soft and beginning to brown, about 5 minutes.
3. Add the diced potatoes to the skillet and spread into a single layer. Let cook undisturbed for 2–3 minutes to develop color, then stir and press down again. Continue frying, turning occasionally, until potatoes are golden and crisp at the edges, about 8–10 minutes.
4. Stir in the diced roast meat and caraway seeds (if using). Cook until the meat is heated through and begins to brown, about 3–4 minutes. Season with salt and pepper; adjust to taste.
5. Make two small wells in the hash and crack an egg into each well. Reduce heat to medium-low, cover the pan, and cook until the eggs are set to your liking, about 3–5 minutes for runny yolks.
6. Sprinkle chopped parsley over the Grostl, finish with a splash of apple cider vinegar or lemon juice if desired, and serve hot, each portion topped with a fried egg.