At the Sochi 2014 Winter Olympics yesterday, the U.S. gained a third gold medal for snowboarding when Kaitlin Farrington won the women’s halfpipe competition. She beat Australia’s Torah Bright who took home silver this year, and U.S. teammate Kelly Clark who won bronze in the event. In pairs figure skating, Russian pair Tatyana Volosozhar and Maksim Trankov finished the short program on Tuesday night by setting a new world scoring record. On Wednesday, they remained in first place and brought the pairs figure skating gold medal back to Russia.
Today in the Winter Olympics feature, we’re going back to Innsbruck, Austria. As I mentioned before, Innsbruck hosted the Winter Games in 1964. Twelve years later, the Winter Olympics were held in Innsbruck again. For the first time, ice dancing was an Olympic competition. This was also the first Olympics where a figure skater performed a back flip as part of his routine.
If we didn’t already know it from the Sachertorte, grostl proves that Austria has some outstanding cuisine to accompany its Olympic history. Grostl is a favorite in the Tyrol area and it’s easy to see why. This simple combination of bacon, onion, and potato is possibly my new favorite breakfast food. Grostl does require potatoes that are cooked in advance and cooled. To make this without prepping ahead of time, I recommend steaming the potatoes for 20 minutes, then putting them into the refrigerator while you cook the bacon. My potatoes were a little colder than room temperature after doing it this way, and the finished product was great. The traditional method of serving grostl is to top a portion with a fried egg, so that the yolk runs into the grostl. Lane had no complaints about this method; I kept my eggs on the side. The kiddos devoured this, and I’m putting it on the breakfast plan again soon.
Grostl (Potato, Bacon, and Onion Hash)
- 1 1/2 Tbsp. canola or sunflower oil
- 1 lb. thick cut smoked bacon, cut into 1/4″-1/2″ wide lardons
- 1 onion, chopped
- 1 lb. (a little over is fine) cooked potatoes, cooled and cut into small cubes
- 1 tsp. caraway seed
- 1 1/2 tsp. hot sweet paprika (or use sweet paprika mixed with a pinch of chili powder)
- handful of fresh parsley, roughly chopped
Heat the oil in a large skillet over medium-high heat.
Add the bacon and onion to the skillet and fry together for 10 minutes until the bacon is cooked and the onion is golden.
Use a slotted spoon to remove the bacon mixture from the skillet onto a plate.
If there is more than 4 Tbsp. of grease in the skillet, I suggest pouring some of it out before proceeding. This isn’t necessary, just recommended.
Add the potatoes to the skillet and cook for 10 minutes, until the potatoes are golden.
Add the caraway and paprika, and season with salt and pepper to taste.
Add the bacon and onion back into the skillet and stir to combine the mixture.
Continue to cook for 2-3 minutes, stirring, until the mixture is heated through.
Top with the fresh parsley and serve.
Makes 6 servings.
Source: slightly adapted from BBC Good Food