In my previous post, I talked about Fischer’s Café and Konditorei, on Marylebone High Street, where we had the Austrian Gröstl for brunch.
It inspired me to make it at home, not least because it seemed like the perfect dish to keep you warm and satisfied for a good part of the day. It also turns out to be really simple. And who doesn’t like a simple recipe?
Reading up on Gröstl, I’ve learnt that it’s typical to Tirol, a province known for its skiing, hiking and Alpine traditions. Gröstl’s popularity soared as a mountain dish, to be shared with fellow mountaineers. Being a simple dish, its origins are far from noble; instead, it is affiliated with the convenience of finishing off yesterday’s beef brisket and boiled potato leftovers. But who cares!
If you don’t happen to chance on brisket or boiled potatoes in the fridge, fear not. My recipe doesn’t include brisket. You can simply use lardons or if you’re intent on having some beef in there and have little time to prepare, use sliced salt beef. If you can’t find that, use minced beef.
Also, you can boil the potatoes on the day. I made the mistake of not crisping the potatoes enough as you can see from my images, so I have adapted the recipe to make sure that this doesn’t happen to you! One word of advice: spread the potatoes out evenly, making sure that they are touching the base of the pan and are in contact with rendered lardon fat.
Time: 45 minutes
***I N G R E D I E N T S***
- 500g waxy potatoes, peeled
- a lug of oil
- 100g smoked bacon lardon
- 1 large brown onion, roughly chopped
- 150g sliced salt beef (or minced beef)
- 1 heaped tbsp caraway
- 1½ tsp hot, sweet paprika (or simply add chilli to sweet paprika)
- 2 eggs
- Handful of parsley to garnish
***M E T H O D***
- Peel the potatoes and sliced these into halves. Add the potatoes to a pot with cold, salted water and cook for 10-15 minutes until cooked but firm. Remove the cooked potatoes and leave to cool or run under cold water.
- Whilst the potatoes cool, chop the onion.
- Heat a large, deep pan, with a lug of oil and add the lardons and onions until the bacon is golden and the onions translucent. The lardons will begin to render fat which will coat the potatoes and will give them a nice crispy outer layer.
- Add the potatoes and spread out evenly, making sure that the potatoes are touching the base of the pan and are in contact with fat. Once the potatoes begin to brown, shuffle them around to ensure that all sides of the potatoes have been crisped.
- Add the salt beef to the mix together with the seeds. If the mixture is looking dry, add a drizzled of oil. If you are using minced beef, make sure it is cooked through. Season with sea salt and pepper.
- Whilst the potato mix cooks, fry two eggs which will be placed on top of the gröstl.
- Garnish with parsley (I used curly leaf parsley).