1. Boil the potatoes in their skins, peel and let cool completely (day-old boiled potatoes are best).
2. Grate the potatoes coarsely or crush them roughly with a fork.
3. Finely chop the onion and fry it in the lard in a large pan until golden.
4. Add the potatoes, season with salt and pepper, sprinkle with caraway and leave over medium heat to form a browned crust on the bottom.
5. Turn and break up the crusty part with a spatula, then let it brown again - repeat for 15-20 minutes until full of crispy bits.
6. Sprinkle with parsley and serve with roasts, frankfurters or fried eggs.
Tip: Patience is key: frequent stirring turns it into mash, occasional turning gives crispy "Schmarrn" pieces.
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