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!
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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