Tiroler Gröstl

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat half of the vegetable oil in a large skillet or frying pan over medium-high heat.

   Ca. 1 min.

   Kokkens note: Using a non-stick pan will make frying easier.

2. 2

   Add the diced bacon to the hot pan and cook until crispy, about 5-7 minutes.

   Ca. 6 min.

   Kokkens note: Render the fat well for extra flavor.

3. 3

   Remove the cooked bacon from the pan with a slotted spoon and set aside, leaving the rendered fat in the pan.

   Ca. 1 min.

4. 4

   Add the remaining vegetable oil to the pan if needed, then add the sliced boiled potatoes.

5. 5

   Fry the potatoes, stirring occasionally, until golden brown and crispy, which should take about 10-12 minutes.

   Ca. 11 min.

   Kokkens note: Avoid overcrowding the pan to ensure good crisping; cook in batches if necessary.

6. 6

   Add the chopped yellow onion to the pan with the potatoes and cook until softened and translucent, about 5 minutes.

   Ca. 5 min.

7. 7

   Stir in the shredded or diced cooked beef if using, and cook for another 2-3 minutes to heat through.

   Ca. 3 min.

   Kokkens note: If not using beef, add the cooked bacon back at this stage.

8. 8

   Return the crispy bacon to the pan and mix everything together.

   Ca. 1 min.

9. 9

   Season the mixture with salt and black pepper to taste.

   Kokkens note: Taste and adjust seasoning as necessary.

10. 10

    While the Gröstl is cooking, fry the eggs in a separate pan to your desired doneness, ideally sunny-side up.

    Ca. 5 min.

11. 11

    Divide the Gröstl among serving plates.

12. 12

    Top each serving with a fried egg and sprinkle with fresh parsley.