Tiroler Groestl

Method

Peel and cut the potatoes into small cubes, then boil in salted water for 8-10 minutes until just tender but still firm, then drain thoroughly. Dice the onions and fry them gently in butter until golden, then add the cooked potatoes and diced meat, stirring occasionally, and cook for 10-12 minutes until the mixture is crispy and golden brown. Season with caraway seeds, salt and pepper, pressing the mixture occasionally with a spatula to form a crust on the bottom. Divide the groestl between four warm plates and top each portion with a fried egg. Garnish with fresh parsley and serve immediately whilst piping hot.