Erdäpfelgröstl with Bell Pepper and Fried Egg

Crispy fried potatoes with onions and bell pepper, served with a fried egg and fresh chives. A hearty leftover dish from Austrian cuisine that comes together quickly.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 1000 g waxy potatoes, cooked and cooled
• 2 Stück onions
• 1 Stück red bell pepper
• 1 Stück garlic clove
• 3 EL rapeseed oil
• 1 TL sweet paprika powder
• 4 Stück eggs
• 1 Bund chives
• salt
• black pepper

Method

1. Cook the potatoes in their skins for about 20 minutes until al dente, drain, let cool, and then peel. Potatoes cooked the day before are especially well suited.
2. Peel the onions and dice finely. Clean the bell pepper, remove the seeds, and cut into small cubes. Finely chop the garlic.
3. Cut the potatoes into cubes about 1 cm in size. Finely slice the chives.
4. Heat 2 tbsp rapeseed oil in a large pan. Fry the potato cubes over medium to high heat for about 10 minutes, turning only occasionally so they become crispy on the outside. Season with salt and pepper and remove from the pan.
5. Heat the remaining oil in the pan. Fry the onions and bell pepper for about 5 minutes until soft. Briefly fry the garlic and paprika powder along with them.
6. Return the potatoes to the pan, toss everything well, and fry for another 2 to 3 minutes. Adjust the seasoning with salt and pepper.
7. Fry 4 eggs in a second pan or one after another until the egg white is set but the yolk is still soft. Season lightly with salt.
8. Divide the gröstl among plates, place a fried egg on each, and sprinkle with the chives.