Gröstl

Wikipedia:
Tiroler Gröstl is a traditional Austrian stir-fry, usually consisting of boiled potatoes and chopped beef or pork (shoulder or shank ) sautéed in a pan with chopped onion and mushrooms in clarified butter. It is seasoned with salt, pepper, marjoram, cumin and parsley. The Tyrolean Gröstl is often served with a fried egg. In the original sense, the Tyrolean Gröstl is a Monday use of leftovers from the Sunday roast. Similar dishes are Blunzengröstl, Wurstgröstl, the Herren- or Innsbrucker Gröstl prepared with veal, as well as in Germany the farmer's breakfast.

I didn't have leftover boiled potatoes, so used a combination of potato based Spätzle and Schupfnudeln.