Tiroler Gröstl
A skillet of fried potatoes, onions and pieces of cooked beef or pork, topped with a fried egg. A hearty Tyrolean one-pan meal.
- prep
- 15 min
- cook
- 20 min
- total
- 35 min
- serves
- 4
- level
- easy
Gröstl started as a practical way to use up Sunday's leftover roast: potatoes and onion fried hard in a heavy pan with chopped meat, topped with a fried egg.
It is a genuine Tyrolean farmhouse meal, eaten any time of day rather than filed strictly under breakfast just because there's an egg involved.
Part of our 20 best Austrian recipes list.
method
Heat the oil or lard in a large, heavy pan over medium-high heat.
Add the potato cubes, and cook, turning occasionally but not too often, for 10 to 12 minutes, until golden and crisp in spots.
Add the chopped onion and the cooked meat, and cook for another 6 to 8 minutes, until the onion is soft and everything is heated through and a little crisp at the edges.
Stir in the caraway seeds, and season with salt and pepper.
Push the hash to one side of the pan, or use a separate pan, and fry the eggs to your liking.
Top the hash with the fried eggs, scatter with chives or parsley, and serve straight from the pan.
chef's tips
- Gröstl is a classic use for leftover roast meat, built originally as a way to stretch Sunday's roast into another meal rather than waste it.
- Don't stir the potatoes too often while they crisp; leaving them alone for stretches is what gets you good color and crunch instead of a soft, pale mash.
- A well-seasoned cast iron or heavy nonstick pan makes a real difference here, since a thin pan browns unevenly.
- This is traditionally a hearty Tyrolean farmhouse meal, eaten any time of day, not strictly a breakfast dish despite the egg on top.