Usually presented with a fried egg on top, Tiroler Gröstl, a hearty and rustic dish from Austria’s Tyrol region, is a taste sensation of potatoes, onions, and leftover meats. Traditionally made to consume leftovers, this soothing meal has grown to be a beloved classic in Austrian cuisine.
4
servings15
minutes25
minutes450
kcalTiroler Gröstl arrives from Austria’s Tyrol as a resourceful skillet meal born of leftover roast. It begins with 600 g of waxy potatoes, peeled once cool and sliced into quarter-inch rounds. Onions soften in a blend of butter or lard and a touch of vegetable oil, their edges turning pale gold. Separately, diced roast beef, pork or savory sausages join the pan; bacon, ham or smoked sausage serve equally well in their place. Once potatoes are fork-tender, they rejoin onions and meat, tossed with a teaspoon of caraway seeds when welcomed and a sprinkle of marjoram. At this stage, salt and freshly ground black pepper frame the flavours precisely. A modest pat of butter or oil readies the skillet for four eggs, cracked gently so whites set around still-runny yolks. Each serving is arranged on a warmed platter, crowned by a fried egg and showered with freshly chopped parsley. Leftovers, snug in an airtight container, keep in the refrigerator for up to two days, preserving the skillet’s rustic comfort for a later table.
600 g (1.3 lbs) potatoes (waxy variety), boiled and cooled
300 g (10.5 oz) leftover roast beef, pork, or sausages, diced
1 large onion, finely chopped
4 eggs
3 tbsp butter or lard
1 tbsp vegetable oil
1 tsp caraway seeds (optional)
1 tsp fresh or dried marjoram
Salt and freshly ground black pepper to taste
Fresh parsley, chopped, for garnish
