Austrian hash

Recipe uploaded by

Diana Henry

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Recipe by Diana Henry

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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.

Diana says...

'I have been known to throw some black pudding into this. A similar dish - Pitt i panna - is served in Sweden and comes with a fried egg on top, so take the Scandinavian route if you want to make this more substantial.'

Per serving

379 kcalories, protein 17g, carbohydrate 25g, fat 26 g, saturated fat 2g, fibre 2g, sugar 3g, salt 3.26 g

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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 17g, carbohydrate 25g, fat 26 g, saturated fat 2g, fibre 2g, sugar 3g, salt 3.26 g

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