Entree: Austria – Tyrol – Bauerngröstl (rustic pan-fried potatoes with bacon, onions, and roasted meat finished with a fried egg)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Additional 10 min

Total 1 hr 5 min

Ingredients

- 2 lb (900 g) waxy potatoes, peeled and thinly sliced or small-diced
- 8 oz (225 g) smoked bacon, diced
- 8 oz (225 g) cooked roast beef or pork, thinly sliced or chopped
- 1 large onion, thinly sliced
- 3 tbsp (45 ml) lard or vegetable oil
- 2 tbsp (30 g) unsalted butter
- 1 tsp (5 g) caraway seeds, optional
- 1 tsp (5 g) sweet paprika
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper, or to taste
- 4 large eggs, approx. 50 g each
- 2 tbsp (8 g) chopped fresh parsley for garnish
- 1 tbsp (15 ml) dry white wine or water to deglaze (optional)

Instructions

1. Parboil the potatoes in salted water until just tender, about 8–10 minutes; drain and let cool and dry slightly.
2. Heat 1 tbsp (15 ml) lard or oil in a large heavy skillet over medium-high heat; add the diced bacon and cook until crisp and fat has rendered, about 5–7 minutes. Remove some of the excess fat if the pan is too greasy, leaving about 1–2 tbsp (15–30 ml).
3. Add the sliced onion to the pan and cook until softened and beginning to brown, about 5 minutes. Stir in caraway seeds and paprika and cook 30 seconds to bloom the spices.
4. Add remaining 2 tbsp (30 ml) lard or oil and the butter; increase heat to medium-high. Add the parboiled potatoes in an even layer and press down gently. Let them fry without stirring for 4–5 minutes to develop a crust.
5. Toss the potatoes, then add the chopped cooked roast meat to warm through and allow the potatoes to brown on several sides, about 8–10 more minutes total. If the pan is sticking, deglaze with 1 tbsp (15 ml) wine or water.
6. Season with salt and pepper to taste and scatter chopped parsley over the skillet. Make four small wells and crack an egg into each well.
7. Reduce heat to low, cover, and cook until eggs are set to your liking (runny yolk 3–5 minutes, firmer 6–8 minutes). Alternatively, briefly place under a hot broiler to set eggs.
8. Serve hot directly from the pan, dividing into four portions and topping each with any pan juices and additional parsley.