Tyrolean Gröstl with a fried egg
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Ingredients
- Waxy potatoes (boiled and peeled the day before, sliced)
- 150 g
- Onion
- 1/2
- Egg
- 1 piece
- Bacon (cut into bite-sized pieces)
- 80 g
- Butter
- 1 tbsp
- Marjoram (fresh or dried)
- 1 tsp
- Salt, pepper, caraway (ground)
- to taste
- Fresh chives
- to garnish
It’s that simple
Method
Set the teppanyaki plate to medium-high heat and melt the butter on it.
Spread the potato slices flat on the plate. Leave them untouched for 5 minutes at first so they get a nice golden-brown crust underneath.
Add the diced onion and the bacon. Mix everything well with the spatula and fry for another 5–7 minutes until slightly crispy.
Season the Gröstl with salt, pepper, caraway and marjoram. Then push the finished Gröstl outwards into the slightly cooler zone of the plate to keep it warm.
Spread a small knob of butter on the hot zone in the middle of the plate and crack the egg onto it. Fry until the white has set but the yolk is still runny.
Lift the fried egg onto the Gröstl with the spatula, sprinkle with plenty of freshly cut chives and enjoy straight from the middle of the table.
