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Summery Chanterelle Gröstl with Fried Egg | Crispy & Quick
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Gurkerl Küche
Klassisch österreichischer Sommergenuss: Knusprig gebratene Erdäpfel mit frischen Eierschwammerln, feiner Petersilie und perfekt gestocktem Spiegelei. Aus der Pfanne direkt serviert.
Ingredients
Preparation method
Preparation
Boil the waxy potatoes in boiling salted water for about 15–20 minutes until cooked through, drain, let cool slightly, peel, and cut into approx. 0.5 cm thick slices. (Tip: Pre-cooked potatoes from the day before work especially well because they get extra crispy!).
Clean the fresh chanterelles thoroughly (preferably with a brush or paper towel) and halve or quarter them depending on size. Peel and finely dice the onion. Wash fresh parsley, shake dry, and finely chop.
Cooking in the Pan & Oven
Heat 1 tbsp butter in a large cast-iron skillet. Fry the sliced potatoes over medium-high heat on both sides until golden brown and crispy (approx. 8–10 minutes). Season with a pinch of salt, pepper, and rubbed marjoram, then remove from the pan or keep warm in a warm oven at 80 °C.
Chef's tip
If you like, you can grill the Gröstl in the oven under the broiler for 2 minutes briefly before serving to give the potatoes even more crispiness.
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