The Austrian version of potato hash, it's something of a rustic dish and it's what you would expect to be served at a traditional restaurant up in the mountains next to a sky resort. :)
Made with potatoes, bacon and onions and served with fresh parsley, it's delicious and divine, especially when you crave comfort food.
Recipe source: here.
Last year: Karbonāde (Pork Cutlets With Chanterelle Cream Sauce) (Latvian).
Two years ago: Butternut squash soup with chili and cream.
Three years ago: Middle Eastern pita bread (tutorial) (vegan).
Ingredients (serves 2):
- 200 g smoked bacon lardons (the original recipe calls for 400 g, but it seemed too much even for hardcore bacon fans like us)
- 1 and 1/2 tablespoon sunflower or corn oil
- 1 onion, roughly chopped
- 500 g cooked potatoes
- 1 tablespoon caraway seed (fruit)
- 1 and 1/2 teaspoon hot sweet paprika or smoked paprika (or plain paprika mixed with a pinch of chili powder)
- small handful of parsley, roughly chopped
- fried eggs to top (one per serving), optional (we skipped those)
Peel the potatoes and cut them into cubes. Heat the oil in a deep pan and add the onion and bacon, fry them together for 10 minutes until the bacon is golden. Remove the onion and bacon with a slotted spoon and transfer them to a plate, leaving the fat in the pan. Add the potatoes, mix and fry for 10 minutes more until they get golden too.
Add the caraway and paprika, mix well. Leave on the heat for 1 minute more until you can smell the spices. Return the onion and bacon to the pan and mix. Remove from the heat and add the chopped parsley. Transfer to servings plates. Top each with a fried egg, if you'd like. It's done, dig in!