Tyrolean Gröstl

Take pre-boiled, cooled and peeled potatoes and cut them into slices about 5 mm thick.

Dice the onion finely, cut the boiled beef into small pieces, and slice the bacon into thin strips or cubes.

Melt 25 g of butter in a large frying pan. Sauté the onion until golden, add the bacon and beef, and fry for another 3–4 minutes until the meat is heated through.

Add the potato slices, stir gently and fry for 8–10 minutes until crisp and golden brown. Season with salt and caraway seeds; stir only occasionally so the potatoes don't break apart.

In another pan, melt the remaining butter and fry the eggs sunny-side up for 3–4 minutes: the whites should be set while the yolks stay slightly runny.

Divide the Gröstl among plates, top each portion with a fried egg and sprinkle with finely chopped spring onion.