Gröstl – South Tyrolean Crispy Potato and Speck Hash

Steps

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1. 1
   Heat butter and a small amount of oil in a large skillet over medium heat until the butter melts and the pan is fully coated.
   ▶ ≈0:23
2. 2
   Add the diced onion (use yellow or white onion, not red) and cook until it begins to soften.
   ▶ ≈1:02
3. 3
   Cool the boiled potatoes completely, then slice them into thin rounds. It is normal if some pieces break or crumble.
   ▶ ≈1:31
4. 4
   Add the potato slices to the onion, increase the heat to medium-high, and cook until the potatoes become golden and crispy.
   ▶ ≈2:49
5. 5
   Add generous cumin seeds and continue cooking until the potatoes reach your desired crispness level, whether lightly warmed through or deeply caramelized.
   ▶ ≈3:14
6. 6
   Season with salt, then add a pinch or two of dried marjoram. If the mixture is sticking, transfer to a non-stick pan if you have one.
   ▶ ≈3:46
7. 7
   Dice or slice the speck and add it to the pan. The speck only needs to be warmed through, not fully cooked; just stir it in gently.
   ▶ ≈4:20
8. 8
   In a separate skillet, melt a small amount of butter and fry the four eggs sunny-side up. Season with salt and pepper to taste. Cook until the yolk is as runny or set as you prefer.
   ▶ ≈5:06
9. 9
   Chop the chives and set aside for garnish.
   ▶ ≈5:55
10. 10
    Divide the potato and speck mixture among four plates, top each portion with a fried egg, and garnish with chives. Serve immediately while hot.
    ▶ ≈6:29