For the Tyrolean Gröstl, boil potatoes in steam, peel, let cool and cut into not too thin slices. Roughly chop leftover roast and smoked meat. Peel and finely chop onion.
Heat lard in a large pan, fry onion in it. Add potatoes, season with salt, pepper, marjoram and caraway seeds.
Add meat and roast until golden brown and crispy, turning frequently.
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