Recipe of the month

INGREDIENTS

For the Gröstl Onions:

3 large white onions, diced
10g caraway seeds
10ml vegetable oil
10g sweet paprika
5g hot paprika
Salt and pepper to season

For the Gröstl:

4 large Agria potatoes (Agria is best, but you can use any potato suitable for roasting)
300g bacon (smoked or cured bacon for a better flavour) Or lardons are fine
600g gröstl onions (prepared earlier)
8 large free range eggs
10g chopped parsley
Vegetable oil for frying
Salt and pepper to season

METHOD

Toast the caraway seeds in a dry frying pan or under the grill for a couple of minutes. Add vegetable oil to a large, heavy bottomed pan, add the diced onion and cook slowly over a low heat for 15 minutes. Add the paprika and toasted caraway seeds and continue to cook until the onions are soft. Season with salt and pepper.

Peel the potatoes, cut into quarter wedges and either steam or boil until three quarters cooked. Break the potato into large chunks and either deep fry or pan fry in vegetable oil until golden, crispy and cooked all the way through. Finish in the oven if needed.

Cut the bacon into lardons (small strips), place in a frying pan and slowly cook until golden and crispy. Add the gröstl onions to the bacon and warm through, then add the potatoes, season with salt and pepper, then the chopped parsley. Mix all the ingredients together and place into your serving dish.

Crack four eggs into a frying pan with some vegetable oil, then take the yolk only from the other four eggs and add to the pan produce a double yolk fried egg. When cooked to your liking, place on top of your gröstl and serve immediately.