Grenadier March 2

Ingredients for 4 servings:

• ½ kg potato(s), floury
• 100 g pasta (Fleckerl)
• 2 bread rolls – dumplings or potato dumplings
• 200 g meat (smoked meat leftovers)
• 100 g bacon, fatty or streaky
• 1 large onion(s), finely chopped
• some salt and pepper
• some fat, for roasting

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash, boil, peel, and thinly slice the potatoes. Boil the Speckel (potatoes) in salted water until tender, then drain. Thinly slice the dumplings and roast leftovers. Fry the bacon in a little fat, fry the onion until golden brown, add all the remaining ingredients, season with salt and pepper, and fry until crispy, turning with a spatula but not stirring. Pusztasalat (a traditional dish) goes well with this. Originally, the Grenadiermarsch (Grenadier March) was a “leftover meal”—anything left over from a Sunday roast or Sunday dinner was combined with potatoes and onions to create a new meal. It was usually served with a salad or a salad made from preserves.