Alpbacher Grostl - (Hash)

lazyme5909 avatar
By Vicki Butts (lazyme)
from Grapeview, WA

From Cafe Beaujolais, Mendocino, Calif. Here's what they say about this recipe. Once, when my husband and his father were in Austria, James Beard, then dean of American gastronomy, visited them, and they prepared this version of an Austrian farmer's hash. Normally I do not care for the flavor of caraway seeds, but they are absolutely essential here, giving the dish a smoky flavor. You can use other kinds of leftover meats, such as chicken or veal and, if you want to treat it as a traditional breakfast hash, you might wish to serve one or two fried or poached eggs on top or alongside.

serves 6-8
prep time 15 Min
cook time 1 Hr
method Stove Top


  •   2 lb
  •   1 lb
    leftover roast beef
  •   1 lb
    smoked ham
  •   4 Tbsp
    butter or vegetable oil (or a combination of the 2)
  •   1 medium
    onion, chopped
  •   2 tsp
    caraway seeds
    salt and freshly ground black pepper
  •   2 Tbsp
    minced parsley

How To Make

  • 1
    Boil the potatoes briefly until still firm but no longer raw and refrigerate until cold. Then cut into 1-inch cubes. Dice the roast beef and ham into 3/4-inch cubes.
  • 2
    Fry the potatoes in a heavy-bottomed frying pan, using 3 Tbsp. of the butter, until golden brown, about 30 minutes. In a separate pan, saute the onion in the remaining butter for 8 to 10 minutes, then add the caraway seeds, roast beef, and ham and cook for another 2 or 3 minutes. Season with salt and pepper. Combine all the ingredients but the parsley, adjust for seasoning, sprinkle with parsley, and serve.

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