TIROLER GRÖSTL

Origin: Austria | Allergens: eggs | Serves 3-4

Whether you are seated for breakfast in the Tyrolean capital of Innsbruck or replenishing your reserves halfway up Hahnenkamm above Kitzbühel, a portion of Gröstl won’t be far away.

A recipe designed to use up leftovers, it has become an ideal mountain meal despite its relative simplicity. Perfect for breakfast, brunch or lunch it is often served still in the pan for communal helpings. Packed with protein and carbohydrates, it is ideal fuel to take on copious peaks in the Eastern Alps. Equally, it serves as a warming portion of sustenance after a morning stroll in some green space closer to home.

It could be seen as an Austrian ‘bubble & squeak’, butit will certainly have a more impressive impact on any accompanying outdoor diners in your vicinity. As the sun rose over Ullswater after a night under canvas, this was a welcome mouthful to fill a void before packing up.

INGREDIENTS

Vegetable oil, 1 white onion, 300g smoked streaky bacon (cut into lardons), 2 boiled medium waxy potatoes, ½tsp caraway seeds, ½tsp paprika, salt, ground pepper Accompaniments: fried egg, chopped parsley

METHOD

Place a frying pan on a medium heat and add a small amount of oil. Add the bacon lardons and whilst frying dice an onion and add to the pan. Cook until the bacon is browned and the onion softened, then set aside. Cut your potatoes into small, even chunks. Add more oil to the pan if necessary and add the potatoes. Stir occasionally until potatoes colour and add

your caraway seeds, paprika, cooked bacon and onion. Roughly chop some parsley and add some to the mix with your seasoning. Serve in the pan or plated separately and top with a fried egg and more chopped parsley.