Summary

Ingredients

• 600 g potato (s), waxy
• 2 tablespoon vegetable oil, tasteless
• 1 large onion (s), diced or thinly sliced
• 100 g bacon, finely diced
• 300 g meat loaf
• 1 tablespoon caraway seeds
• 1 tablespoon marjoram
• salt and pepper
• 2 m. Gherkin (s), diced
• 2 tablespoon parsley, finely weighed
• 4 egg (s), fried as fried eggs in butter

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Instructions

1. Peel the potatoes, cut into not too large slices and place in a bowl filled with cold water, this will remove the starch.
2. Heat a large pan over medium to high heat, then add the oil. Strain the potatoes, but carefully slide them into the hot pan while still dripping wet and close the lid immediately. After approx. 10-15 minutes, mix the potatoes for the first time, distribute the diced bacon, sliced onions and caraway seeds over the potatoes, do not mix and put the lid back on immediately. Reduce the heat if the roast is too strong.
3. Cut the meat loaf like potatoes. After approx. 5 minutes, mix the contents of the pan, add the meat loaf, marjoram and salt. Continue to fry uncovered and turn or shake from time to time. When the Gröstl is browned, add the parsley, pickles and black pepper from the mill, add salt and mix if necessary.
4. Fry the fried eggs in a separate pan.
5. Spread the Gröstl on preheated plates with a fried egg on each or serve in the pan with all the fried eggs.
6. Leaf, cucumber or tomato salads go well with this.
7. Variants:
8. Instead of meat loaf, use boiled beef, Regensburger or thickness (possibly Lyoner), or more bacon.
9. For a vegetarian version, replace the meat with smoked tofu.