tonight: a recipe (seriously)
I made dinner and photographed it. It was tasty so I thought I’d share.
Austrian Hash
Serves 4
Ingredients
1 large onion, chopped (the chunkier the better)
500g cooked, cold, chopped potatoes (I opted for a wedge format, but you don’t have to)
400g bacon lardons or chopped ham (I used normal bacon as it was what I had)
1 teaspoon caraway seeds
1 teaspoon hot paprika (I used normal paprika with a pinch of chilli powder)
Handful of parsley, roughly chopped (I don’t like parsley, so chopped up a bunch of spring onions instead)
Method
1. Fry the onions and bacon in a large pan with vegetable oil until slightly browned, remove from pan and set aside.
2. Add more oil if necessary and fry potatoes for approximately 10-15 mins until golden brown.
3. Add the caraway seeds, hot paprika, salt+pepper and stir in for another minute.
4. Re-add the bacon and onions, stir well for a couple of minutes and serve.
Served with
A cheeky glass of Merlot from the bottle I opened at the weekend and fittingly, the Austrians generally owning the long-hill ski jump in the Winter Olympics. Followed by an out-of-date-but-otherwise-fine microwave chocolate pudding.
Verdict
Very nice. The spices gave it a nice interesting bite without being overly hot, everything went together very well. Ideal for a hassle free dinner, although I would go so far to say, an awesome weekend breakfast. The recipe I worked from suggested that one of the variations involved plonking a fried egg on the top when you served it. I don’t even like fried eggs but I was sorely tempted none the less. Only used a frying pan and one pot to boil the potatoes too – bonus.
And before you all cry [citation needed] the recipe was stolen from Mum and Dad’s newspaper a while ago, who in turn nicked it from the BBC food magazine. So there.