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Tiroler Gröstel

A fry up of left overs. I had this in a bar in Vienna. It came served in the frying pan, on a wooden stand and tasted fantastic. I had a version with black pudding, others in the party had the Tiroler with pork.


Chop the onion. Heat some oil and butter in a frying pan. Add a half teaspoon of ground cumin and a teaspoon of cumin seeds to the pan. Sizzle briefly. Add the onion and cook until golden. Add the meat and/or black pudding and heat through. Now slice the potato and add to the pan. Fry until potatoes and meat are hot and the potatoes are crisp at the edges. If your pan is not big enough the fry the potatoes in a separate one. Serve straight from the pan and season with salt and pepper.

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Last updated by : Andy Jackson on 08/12/13
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