Austrian hash

Austrian hash

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(12 ratings)

Prep: 5 mins Cook: 20 mins

Easy

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: per serving

  • kcal379
  • fat26g
  • saturates2g
  • carbs25g
  • sugars3g
  • fibre2g
  • protein17g
  • salt3.26g
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Ingredients

  • 1½ tbsp corn, sunflower or vegetable oil
  • 400g smoked bacon lardon (or use cooked ham)
  • 1 onion, cut into chunks
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 500g cooked potato (preferably waxy ones), cold and cut into small chunks
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 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)
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • small handful parsley, roughly chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

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.

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Comments, questions and tips

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richardwilson
5th Dec, 2009
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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