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Tyrolean grestle in a peasant way.
1 serving
Peel and cut the potatoes into identical thin slices. Wash the spring onions, dry and clean. Finely chop white onions, cut greens into rings. Cut the lard into small cubes. Heat melted butter in a pan and fry lard cubes in it. Remove and set aside. Stirring often, fry the potatoes in fat, ranging from roast to golden. Add chopped onions and brown them. Salt and pepper. Stir with the lard and sprinkle with the spring onions shortly before serving.
Peel and cut the potatoes into identical thin slices. Wash the spring onions, dry and clean. Finely chop white onions, cut greens into rings. Cut the lard into small cubes. Heat melted butter in a pan and fry lard cubes in it. Remove and set aside. Stirring often, fry the potatoes in fat, ranging from roast to golden. Add chopped onions and brown them. Salt and pepper. Stir with the lard and sprinkle with the spring onions shortly before serving.
potatoes - 700 g, onions green - 1 bunch, smoked lard - 200 g, melted butter - 1 tbsp. spoon, salt to taste, pepper to taste
