Alpbacher Grostl - (Hash)
Vicki Butts (lazyme)
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.
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1 lbleftover roast beef
1 lbsmoked ham
4 Tbspbutter or vegetable oil (or a combination of the 2)
1 mediumonion, chopped
2 tspcaraway seeds
·salt and freshly ground black pepper
2 Tbspminced parsley
How to Make Alpbacher Grostl - (Hash)
- 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.
- 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.