Austrian potato hash (Erdäpfelschmarrn)

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.