Chanterelle rösti with East Tyrolean bacon

Ingredients for 4 servings:

• 400 g potatoes, waxy
• 500 g chanterelles
• 100 g bacon (East Tyrolean bacon)
• 1 large onion(s), red
• 1 bunch of spring onions
• 1 garlic clove(s)
• 2 tbsp chives
• Clarified butter for frying
• Salt and pepper, black
• Paprika powder, sweet

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

hearty and crispy

First, boil the potatoes with their skins on in salted water until soft. Let the potatoes cool, peel them, and slice them. Carefully clean the chanterelles with a mushroom brush and a piece of kitchen paper. Do not wash them, or the mushrooms will become mushy! Dice the East Tyrolean bacon. Dice the onion very finely and slice the spring onions into rings. Dice the garlic very finely. For the perfect Gröstl, follow these steps: Heat clarified butter in a large cast-iron pan and fry the potato slices on both sides until crispy and golden brown, not too hot. Next, add the bacon and chanterelles to the pan. When the mushrooms and bacon have taken on some color, add the onions and garlic. When the onions are nice and translucent, add the spring onions and toss briefly. Finally, season with salt (careful—the bacon is already salty!), pepper, and paprika, and sprinkle with plenty of chives. A fried egg and a small seasonal mixed salad with a classic vinaigrette go perfectly with this.