Austrian hash

Austrian hash

  • 1
  • 2
  • 3
  • 4
  • 5
(9 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 5 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

Known as gröstl, this is bacon, onion and potato fry-up is a real hunger-stopper and great served with fried egg

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
379
protein
17g
carbs
25g
fat
26g
saturates
2g
fibre
2g
sugar
3g
salt
3.26g

Ingredients

  • 1½ tbsp corn, sunflower or vegetable oil
  • 400g smoked bacon lardons (or use cooked ham)
  • 1 onion, cut into chunks
  • 500g cooked potatoes (preferably waxy ones), cold and cut into small chunks
  • 1 tsp caraway seed
  • 1½ tsp hot, sweet paprika (if you can't find this use sweet paprika mixed with a pinch of chilli powder)
  • small handful parsley, roughly chopped

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat the oil in a large frying pan, then fry the bacon and onion together for 10 mins until the bacon is golden. Lift out of the pan onto a plate, then add the potatoes and fry for 10 mins more until golden.
  2. Tip in the caraway and paprika, season well, then fry for another min, stirring to release their fragrance.
  3. Return the bacon and onion, taste for seasoning, then add the parsley. Serve hot.

Recipe from Good Food magazine, December 2009

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
Dormouse7's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this tonight using cubed smoked gammon as bacon lardons too fatty for our taste. I added chestnut mushrooms, garlic and a chilli in when frying the meat/onion, peas added in the last few mins of frying the potatoes and coriander instead of parsley. Only enough for the two of us for one meal so definitely not enough for four. Very tasty :)

kaaren4080's picture

I made this last for myself and 3 kids, it wasn't enough! Could of done with double the potato at least. I used leeks instead of onions as they needed using up, and chopped up leftover gammon. It was delicious, we had eggs too, there was not potatoes that's all.

charissa1986's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I added the suggested fried egg to this, and used red onion. I also had it with cabbage and peas. Delicious!! I'll definitely be using this recipe again on cold nights.

eleanormayo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

had this for supper last night and like other suggestions, topped with a fried egg. Was very tasty, but having used all lardons, I would cook them off first before adding the onion to crisp up the bacon fat as had to remove them from the pan slightly sooner than I would have liked due to the onion sticking.

smiffy80four's picture

How long do you cook the spuds for before frying them?

purplechaffinch's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Second time I've had this. I served it topped with egg this time, perfect supper for a chilly day!

derrynane's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this a couple of times now and it's a great recipe especially if you fry a litle longer once all the ingredients are in until the potatoes go really brown and crispy. Like someone else mentioned, a fried egg on top makes it more authentic.

vesparia's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A fantastic dish - although if you want it to be truely authentic, serve with a fried egg on top of the hash. Delicious!

richardwilson's picture

First class! Tried this with a friend at the weekend, substituted half the lardons with shredded ham, and added a few chunks of black pudding. We served this with a simple Tuscan bread salad.
Very satisfying.

Questions

Tips