Tyrolean pan-fried potato pan

Tiroler Gröstl is a traditional Austrian dish, which usually consists of boiled potatoes, cut beef or pork leftovers, or as I use when I have neither, simply bacon which are grilled in a pan with chopped onion in butter.

Tyrolean Gröstl is often served with fried eggs. Traditionally, this is a delicious and satisfying way to use yesterday’s leftovers. And it is very easy to cook at home.

This is a highly popular dish, especially with the men in my house!


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Tiroler Gröstl recipe for 4

  • 1 tsp butter
  • 4 eggs
  • 300 g bacon (or leftover Sunday roast if I have it)
  • 600 g potatoes
  • 1 onion
  • 2 tbsp olive oil
  • salt, pepper
  • chives or parsley

Wash, boil, peel and let the potatoes cool and cut them into slices.

If you are using cooked beef or pork cut it coarsely. If I do not have leftover roast on hand I use bacon.

Finely chop the onion and fry in a large pan with oil.

Add the potatoes and the meat and continue to brown them – season with salt and pepper.

Fry until the Groestl is golden and crisp.
Heat a little butter in a saucepan, crack the eggs and fry the eggs in the pan.

Serve together, garnished with herbs, with a green salad.

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3 thoughts on “Tyrolean pan-fried potato pan

  1. Superbe recette Caroline merci beaucoup il faut absolument que je teste cette alléchante recette merci beaucoup bisous 😘

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