Tyrolean potato hash with fried egg (Tiroler Gröstl)

1. Boil the potatoes in their skins (or use potatoes cooked the day before), peel, let cool and slice thinly.

2. Cut the cooked beef (leftover boiled beef or Tafelspitz is perfect) into thin strips, the bacon into small cubes and the onions into half-rings.

3. In a large pan, fry the potatoes in the lard over medium-high heat, turning only occasionally, for 10-12 minutes until crisp.

4. Add the bacon and onions and fry for another 5 minutes, then stir in the meat and fry until heated through and crisp at the edges.

5. Season with caraway, marjoram, salt and pepper; meanwhile fry the eggs in butter in another pan.

6. Serve the Gröstl topped with a fried egg, sprinkled with parsley, with a cabbage salad on the side.

Tip: Don't turn the potatoes too often - they only form a crisp crust if you let them brown on the bottom of the pan.