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Austrian hash

Contains pork – recipe is for non-Muslims only
Known as gröstl, this is bacon, onion and potato fry-up is a real hunger-stopper and great served with fried egg

  • Prep: 5 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 379
  • Carbohydrates 25
  • Saturated Fat 2
  • Sugar 3
  • Protein 17
  • Fat 26
  • Fibre 2
  • Salt 3.26

Nutrition per serving

  • Calories 379
  • Carbohydrates 25
  • Saturated Fat 2
  • Sugar 3
  • Protein 17
  • Fat 26
  • Fibre 2
  • Salt 3.26

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 seed
  • 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

Tip

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.'

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.