Gröstl with bacon sausage

Ingredients for 2 servings:

• 600 g potatoes
• 200 g sausage (smoked black pudding with bacon cubes)
• 3 m.-sized onion(s)
• some butter
• some oil
• Sea salt
• marjoram
• possibly caraway
• Parsley
• 2 eggs (fried eggs)
• 2 gherkins

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

prepared with raw potatoes

This dish is best prepared in a wide cast iron casserole dish. Cut the raw potatoes into 2 cm cubes and fry uncovered in half butter and half oil (butter to brown them, oil to prevent the butter from burning). Do not add salt! Meanwhile, peel two small onions and cut them into half-moons. Add them and fry uncovered while stirring, then reduce the heat to a little lower and cook for a few more minutes. Then clear a small area in the pot and briefly sweat the roughly diced bacon sausage. Season everything with salt and marjoram (and caraway seeds if desired), turn over, and cook covered for another 10 minutes at low heat, until the mixture is cooked through. If the dish becomes too dry, add a little water. Broth is not necessary! Sprinkle the Gröstl with parsley and serve with fried eggs and gherkins.