Tyrolean Gröstl with Sausage & Fried Egg

• Meanwhile, slice the mushrooms.
• Cut the Romano pepper into strips.
• Slice the onion into half rings and crush or mince the garlic.
• Cut open the sausage and squeeze the meat out of the skin.

Did you know... as well as vitamin C, Romano peppers are also high in vitamin E. This antioxidant is also found in sunflower oil, wholegrain products, nuts, seeds and green vegetables.

• Heat a large clean deep frying pan over high heat.
• Fry the bacon lardons for 3 - 4 minutes (see Tip).
• Lower the heat, then add the garlic, the onion, the sausage meat and a knob of butter.
• Fry for 3 - 4 minutes until evenly browned, separating the meat as you do so.

Health Tip: if you're watching your calorie intake, skip the bacon lardons and the cheese. You can keep them to use another time.

• Add the Romano pepper and the mushrooms and fry for 6 - 8 more minutes.
• Toss regularly and season to taste with salt and pepper.

• Stir in the carrots and potatoes.
• Fry for 2 more minutes over high heat, then lower the heat.
• Scatter over the cheese and allow to melt.
• Melt a knob of butter in the same pan you used for the potatoes and then fry the egg.