Tiroler Gröstl
Tiroler Gröstl was born from the need to waste nothing in Austrian alpine kitchens, turning leftover potatoes and roasted meat from the previous evening's dinner into a hearty breakfast or lunch, fitting after a day of work in the mountains. The name comes from the Tyrol region, where this dish is considered almost an identity symbol. Every mountain hut and every Tyrolean family has its own way of balancing the ratio of potatoes to meat, some preferring a Gröstl richer in meat, others one dominated by crispy potatoes. What remains constant is the fried egg on top, which visually and tastefully ties all the ingredients together, and the cast-iron pan in which the dish is often served directly at the table, still sizzling.
Diced boiled potatoes
Potatoes boiled in their skins the day before are diced and fried crisp.
Leftover roasted meat
Beef or pork left over from a previous roast gets a second life.
Plenty of caramelized onion
Lots of sliced onion browns slowly alongside the potatoes and meat.
Fried egg on top
A fried egg with a soft yolk is traditionally placed over the skillet.
Ingredients 4 servings
- 800g potatoes boiled in their skins, a day ahead
- 300g leftover roasted meat (beef or pork), diced
- 2 large onions, sliced
- 3 tbsp lard or oil
- 1 tsp ground caraway
- Salt and pepper to taste
- 2 tbsp chopped parsley
- 4 eggs
- Butter for frying the eggs
How to make it
- 1Peel the potatoes boiled in their skins the day before and dice them into even cubes of about 1.5cm.
- 2In a large heavy skillet or a cast-iron pan, heat the lard or oil over medium-high heat.
- 3Fry the sliced onion first, until golden and soft, then push it slightly to the edge of the pan.
- 4Add the potatoes to the pan and fry without stirring too often, letting them form a crisp golden crust on each side.
- 5Add the diced roasted meat over the potatoes, along with the ground caraway, salt and pepper, stirring gently to distribute the onion back into the mixture.
- 6Let everything fry together for another 5-7 minutes, until the meat is fully heated through and gains a slight crisp shine.
- 7Separately, fry the eggs in butter, keeping the yolk soft.
- 8Divide the Gröstl among plates, sprinkle with freshly chopped parsley, and place one fried egg on top of each portion.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
