Originally from Austria, where it is called G’rostl, this dish is a very simple and economical way of using up leftover boiled beef to make a delicious fried ‘cake’ of meat and potatoes flavoured with chives.
Heat the butter in a
Turn the potato cake over by sliding it on to a plate and then tipping it back into the hot pan. Cook until the other side is also just crisp, then serve at once. It is also very good cold and makes an excellent item for a picnic.
© 1995 Valentina Harris. All rights reserved.