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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lakescenes

  04 July 2010

  lakescenes rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• shaydee313

  31 January 2011

  shaydee313 rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• SarahJ

  18 April 2012

  SarahJ rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• smiffy80four

  23 August 2012

  smiffy80four commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/67611/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.