This is another heirloom recipe from my mom’s recipe box, also called “Tyrolian Hash.” It’s not attributed to anyone, though the handwriting looks like my Aunt Mary’s, so I’ll attribute it to her as the most likely author. From what I can glean from a quick online search, this is a typical Austrian dish usually made with veal, though Aunt Mary indicated that any combo of cooked meats can be used, so this might be more American-Austrian/German fusion than anything authentic. It’s not something I remember my mom making when I was growing up, but it’s super simple and a good way to use up leftovers in a meat-and-potatoes kind of way.

I made the version in the photo with leftover turkey and substituted oregano for the marjoram (because we don’t actually use marjoram enough to remember to keep it stocked in our spice drawer). I also substituted cumin seeds for the caraway because — well, while I like a wide variety of herbs and spices, caraway just doesn’t do it for me. You can have all the caraway you want if you make this yourself.

4 tbsp. butter
4 small onions, diced
2 large potatoes, diced and steamed
2 1/2 c. cooked meats (any combo of beef, pork, ham, turkey, etc.), diced
1 tsp. salt
2 tsp. marjoram (or substitute oregano)
2 tsp. caraway seeds (or substitute cumin seeds)

In a skillet, sauté the onions in butter. Add the potatoes, meat, and seasonings. Cook over medium heat, stirring occasionally until crusty on the bottom.

Serve with salad, crusty rolls, and beer.