Fireside Food for Cold Winter Night by Lizzie Kamenetzky

Author:Lizzie Kamenetzky
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2021-07-12T00:00:00+00:00

TIROLER GRÖSTL

Here is a fabulous Tyrolean skillet-cooked hash, that is eaten as a ‘set you up for the day’ kind of breakfast. That said, I have found it works equally well as a comforting fireside supper.

250 g/9 oz. smoked bacon, chopped

a little oil, to fry

1 onion, thinly sliced

500 g/1 lb. 2 oz. potatoes, boiled and cut into pieces

1 teaspoon caraway seeds

1 teaspoon smoked sweet paprika

1 teaspoon smoked hot paprika

4 eggs

freshly chopped parsley, to garnish

sea salt and ground black pepper

SERVES 4

Fry the bacon in a little oil in a frying pan/skillet until crisp. Remove with a slotted spoon and set aside, then add the onion to the pan and fry for 15 minutes until golden and softened. Remove the onion and add to the bacon.

Add a little more oil to the pan and tip in the potatoes. Allow to cook, without moving, until golden brown underneath, then turn. Once golden all over, return the onion and bacon to the pan and add the caraway seeds, paprika and plenty of seasoning. Fry together for a few minutes while you cook the eggs.

Heat a layer of oil in a second frying pan/skillet and fry the eggs for 1–2 minutes until cooked to your liking.

Serve the hash with the eggs on top and a scattering of parsley.

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