Tiroler Gröstl

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.

Tiroler Gröstl

Recipe by Travel S HelperCourse: MainCuisine: AustrianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

450

kcal

Tiroler Gröstl is a hearty and rustic dish from Austria's Tyrol region, traditionally made to use up leftovers. Made with 600 g (1.3 lbs) waxy potatoes, 300 g (10.5 oz) diced roast beef, pork, or sausages, 1 large onion, 4 eggs, 3 tbsp butter or lard, 1 tsp vegetable oil, 1 tsp caraway seeds (optional), 1 tsp fresh or dried marjoram, salt and freshly ground black pepper, fresh parsley for garnish. Peel the cooled potatoes, cut them into 0.5 cm (1/4 inch) thick rounds, sauté the onions, boil the potatoes, and toss the meat and onions with them. Taste and adjust for salt and pepper. Heat a little butter or oil over medium heat for the eggs; then, crack them into the skillet. Fry the eggs such that the yolks remain runny while the whites set. Present the potato and meat mixture on platters; top with a fried egg and sprinkle freshly chopped parsley. For best results, use waxy potatoes; also, think about meat substitutes including bacon, ham, or smoked sausage. Store leftovers refrigerated in an airtight container for up to two days.

Ingredients

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

Directions

Prepare the Potatoes: Peel the cooled, boiled potatoes and slice them into 0.5 cm (1/4 inch) thick rounds.
Sauté the Onions: Heat 1 tablespoon of butter in a large skillet over medium heat. Add the chopped onions and cook until translucent and golden, about 5 minutes. Remove from the skillet and set aside.
Cook the Potatoes: Add 2 tablespoons of butter and the oil to the same skillet. Once hot, add the potato slices in a single layer. Cook for 5–7 minutes on each side until they are golden and crispy. Avoid overcrowding for the best texture.
Combine with Meat and Onions: Add the diced meat to the skillet along with the cooked onions, caraway seeds (if using), and marjoram. Stir gently to combine and heat through, about 3–4 minutes. Season with salt and pepper to taste.
Prepare the Fried Eggs: In a separate skillet, heat a small amount of butter or oil over medium heat. Pour the eggs into the skillet and cook until the whites solidify and the yolks stay fluid.
Serve: Divide the potato and meat mixture onto four plates. Place a fried egg on top of each serving. Garnish with freshly chopped parsley and serve immediately.

Notes

Potatoes: Use waxy potatoes for the best results as they hold their shape better when fried.
Meat Substitutions: While leftovers are traditional, you can use freshly cooked bacon, ham, or smoked sausage if desired.
Vegetarian Option: Skip the meat and add sautéed mushrooms or vegetables for a vegetarian twist.
Serving Suggestions: Serve with a crisp green salad or a side of sauerkraut for a complete meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet for the best texture.

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