This is the traditional Tiroler Gröstl as described in "Das Schmankerl-Kochbuch aus Westendor" featuring recipes from various restaurants in Westendorf. It's a great way to use up leftover potatoes and meat. 

• 1 kg potatoes
• 1 onion, diced
• leftovers of beef or pork, diced
• vegetable oil
• salt, pepper to taste
• marjoram
• chives and parsley
• eggs (1 per person)

• Boil potatoes with their peels on. 
• Peel them while still hot.
• Cool potatoes.
• Cut potatoes in slices.
• Heat oil in a large frying pan and brown onions and meat. 
• Add potatoes and season with marjoram, salt and pepper.
• Fry until browned evenly.
• Sprinkle with parsley and chives.
• Fry eggs.
• Serve the potato Gröstl on a plate with one fried egg on top.
  

Canadian Tiroler Gröstl:

• This variation takes an Austrian favourite and creates a Canadian twist by adding fresh fiddleheads and using bacon for the meat.
• Omit the beef or pork in the Gröstl, Instead fry bacon separately and then cut into tiny pieces.
• Add the bacon once the potatoes are almost done frying.
• At the same time bring a pot of water to a boil. 
• Add a cup or two of fresh cleaned and rinsed fiddleheads to the boiling water for 1 minute. 
• Drain and immerse cooked fiddleheads in cold water
  (this stops the cooking process and allows fiddleheads to retain a fresh green colour). 
• Once cooled, drain fiddleheads and add them to the Gröstl. 
• Serve with fried egg on top.