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Tiroler Gröstl - Austrian Stove-Top Potato Bacon Hash

Created by ForeverMama on July 13, 2017

3/4 TO 1 pound bacon (smoked bacon, cut into 1 1/2 - 2-inch pieces, or cooked ham or smoky Austrian type sausage, 400 grams)
1 1/2 tablespoons oil (corn, sunflower or veg. oil,optional, use oil if using cooked ham or sausage)
1 yellow onion, cut into chunks
1 pound potatoes, cooked ((preferably waxy ones), let them completely cool off and cut into small chunks, 500 grams)
1 teaspoon caraway seeds

1 1/2 teaspoons paprika (hot, sweet paprika)
1 teaspoon dried thyme
Salt and black pepper, to taste
1 cup Gruyere cheese (Austrian Ementhaler or Gruyere cheese, or substitute with a sharp Cheddar)
Parsley, roughly chopped

Step 1: Heat a large frying pan, then fry the bacon for a bit until it is almost crispy, but not quite. Add the onion and saute for about 6-10 minutes until the bacon is golden and onion is translucent.
Step 2: Remove the bacon mixture with a slotted spoon, letting the grease drip back into the pan because you will need it to fry up the potatoes.
Step 3: If using ham or sausage, you would cook up these meats by using the oil suggested in the ingredients section.
Step 4: Add the potatoes to the skillet and fry for about 10 minutes until golden.
Step 5: Tip in the caraway, paprika, thyme and season well, add salt and pepper to taste then saute for another minute, stirring to release their fragrance and flavor.
Step 6: Return the bacon and onion back to the skillet, taste for seasoning and adjust if necessary. Top with cheese and then parsley.
Step 7: Serve hot and - for a real authentic touch - with a fried egg on top.