Austrian hash

Latest comments and suggestions

• Richard

  05 December 2009

  Richard commented on this recipe

  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.

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• vesparia

  03 May 2010

  vesparia rated and commented on this recipe

  

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

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• lakescenes

  04 July 2010

  lakescenes commented on this recipe

  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.

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• lakescenes

  04 July 2010

  lakescenes rated this recipe

  

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• yummy

  15 November 2010

  yummy rated and commented on this recipe

  

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

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• shaydee313

  31 January 2011

  shaydee313 rated this recipe

  

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• SarahJ

  18 April 2012

  SarahJ rated this recipe

  

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• smiffy80four

  23 August 2012

  smiffy80four commented on this recipe

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

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• Belkey

  09 October 2012

  Belkey rated and commented on this recipe

  

  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.

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• Grace1986

  27 October 2012

  Grace1986 rated and commented on this recipe

  

  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.

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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 seeds
• 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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 20 mins

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 seeds
• 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

PER SERVING

379 kcalories, protein 17.0g, carbohydrate 25.0g, fat 26.0 g, saturated fat 2.0g, fibre 2.0g, sugar 3.0g, salt 3.26 g

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