Potato Gröstl

For the Erdäpfelgröstl, cooked potatoes are best left to cool overnight. Peel potatoes, cut into slices and fry well in hot lard. Turn and slowly finish frying on the other side.

In a second pan, sauté the onions well in hot lard as well. Mix potatoes and onions, toss briefly. Season the potato gröstl with salt, pepper, fresh marjoram and serve.

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