Tiroler Gröstl

Ingredients

• 800 g waxy potatoes, boiled the day before
• 300 g cooked beef or roast pork, cut into strips
• 120 g Tyrolean Speck or smoked bacon, diced
• 1 large onion, finely diced
• 2 tbsp clarified butter
• 1 tsp caraway seeds
• 1 tsp dried marjoram
• 100 ml beef broth
• 4 eggs
• 2 tbsp chives, snipped
• 1 tsp salt
• 1/2 tsp black pepper

Before you cook

• Peel the cold boiled potatoes and slice them 5 mm thick.
• Cut the cooked meat into finger-width strips.
• Dice the Speck and the onion.
• Snip the chives.

Steps

1. Heat one tablespoon of the clarified butter in a large heavy frying pan over medium-high heat.
2. Fry the diced Speck for 4 minutes, until the fat has run and the pieces are browning.
3. Add the diced onion and cook for 5 minutes, until it is golden.
4. Add the strips of meat and fry for 3 minutes, turning them once.
5. Push everything to one side of the pan and add the second tablespoon of clarified butter to the empty half.
6. Lay the potato slices into the butter in a single layer and leave them completely still for 4 minutes so they crust.
7. Turn the potatoes, then fold everything in the pan together.
8. Sprinkle over the caraway, the marjoram, the salt and the pepper.
9. Pour in the beef broth and let it hiss away for 3 minutes, scraping the browned crust off the base as it does.
10. Press the mixture flat and leave it undisturbed for a final 4 minutes to build a crisp bottom.
11. Fry the four eggs in a separate pan in a little butter until the whites are set and the yolks still runny.
12. Divide the Gröstl between four warm plates and slide an egg onto each.
13. Scatter the chives over the top and serve straight away.