Viennese Hascheegröstl with Fried Egg | Crispy & Hearty

Wash the potatoes and boil them in their skins in plenty of salted water for about 20 minutes until cooked through, but still firm to the bite. Drain, let the steam evaporate briefly, peel while still warm, and allow to cool completely (ideally prepare the day before). Then cut into slices about 5 mm thick.

Peel the onions and finely dice them. Peel the garlic cloves and chop finely. Cut the fresh chives into fine rings.

Heat half of the clarified butter in a large, heavy skillet (preferably cast iron). Add the minced meat and fry over medium-high heat for about 5–7 minutes until crumbly and browned. Stir in the garlic, marjoram, a pinch of sweet paprika, salt, and pepper, toss briefly, and transfer the meat from the pan onto a plate.