Have you ever had “Tiroler Gröstl”? A local take on bubble and squeak, this bacon, meat, onion and potato fry-up is the kind of hearty fare that will set you right. Traditionally, it is a delicious and satisfying way of using up yesterday’s left-overs. It makes a great shared-from-the-pan mountain lunch. And it is quite easy to cook at home. Watch the video below where we will walk you through every step of how to make this delightful Tirol staple. Of course we’ve got you covered and share this fantastic recipe with you. Enjoy!
Difficulty Level: Easy
Cooking Time: 30 min
Servings: 4
Ingredients
- 500 g peeled, boiled and cooled potatoes, cut into slices
- 150 g smoked bacon („Speck“), chopped
- 150 g of cooked beef, chopped
- 1 onion, finely chopped
- Salt
- Caraway seeds
- Chives
- Butter
Fried Eggs:
- 4 eggs
- Butter
“Tiroler Gröstl”: Ingredients
Instructions
In a large skillet, melt the butter and sauté the finely chopped onion until golden brown. Add the diced bacon and beef and continue to sauté.
Cut the potatoes into slices and add to the pan. Continue browning until heated through and crispy, stirring or flipping as needed. Season with salt and a pinch or two of caraway seeds.
In another pan, fry four eggs in butter. Serve the “Tiroler Gröstl” with fried eggs on top, sprinkled with finely chopped chives.
Step 1: In a large skillet, sauté the finely chopped onion with the diced bacon and beef. Add the sliced potatoes and continue to sauté.
Step 2: Continue browning until heated through and crispy and season with salt and caraway seeds.
Step 3: Fry eggs in butter and serve the “Tiroler Gröstl” with fried eggs on top.
Farmer’s wife Gerti from beautiful Zulechen Farm in Reith, Alpbachtal Valley, has kindly shared this recipe with us.
Whether it’s a lesser-known destination or a random trailside attraction, nature lover Eva Thöni will be there with her camera in tow, eager to share her greatest mountain moments with you.
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A delicious meal. From other recipes, I topped off with a fried egg cooked in the same frying pan
In the write up it doesn't say to boil the potatoes first but I'm sure they need to be boiled first?
I guess I can try it both ways and see!
Trying it for the first time tonight at home here in Australia. This is the standout favourite of mine from years ago when I lived in Kitzbuhel. Love it, so many memories, can't wait to cook it soon 🤤😁😍 Thank you for the recipe and the video 👍🏻
How is Grostl prounounced?
My grandma used to make this, from Tirol, and now i make for my grandchildren but not sure if i pronounce it right. Thank You
Ashley , the recipe says "Boiled and cooled potatoes , cut into slices ". I skimmed through the recipe and had to go back and look at the ingredients . Makes 2 of us speed readers..LOL.
Wendy Olmstead, you asked how t pronounce the word Grostl when the "O" has an umlaut over it. Well if you can't type an Umlaut, the two dots above a letter "O" then you would write it like this - Groestl, the umlauted o would sound like an "OE". Another way to practice the sound would be to say the letter O and then pinch gently the sides of your mouth as you say the word "Grostl" out loud or the letter "O" until you hear a change in the sound of the "O" that would closly match the sound of trying to pronounce the two letters "OE" together.
Hope that helps. Same goes for any letter, such as an "A" when an umlaut is over it. Say the letter and then change the sound by increasingly squeezing gently, the sides of your mouth, as you say the letter until you hear that change in sound, and that is the way you should try to pronounce the letter or word, to achieve the correct pronunciation.
We make this with leftover Schweinebraten.
I have not tried it with beef.
First had it in St. Anton train station.
My wife and daughters are Austrian.
I have had great fun learning to cook "Austrian."
And, I love your blog.
I will now cook the Tiroler Groestl first!
The Zillertaler Krapfen ....when I am braver!! I love both of these dishes.
Thank you very much! 👍👌👌
I LOVE TO SEE YOUR COOKING SHOW ON YOU TUBE < BORN AND RAISE IN OSTERICH IN STIERMAK PICKLING I LOVE HERING THE LANGUAGE AGAIN AND TO SEE THE GREAT BACON DUMPLINGS AND BREAD ECT BEING COOKED AGIAN I WILL BE WATCHING YOUR YOUTUBE DAILY THANK YOU ALL AND GOD BLESS YOU Ingrid from America left from osterich 1963. I do have my whole family in Austria and I visit many times. I LOVE AUSTRIA and its food.
Dear Ingrid,
thank you very much for your kind message.
It is great to read that you love Austria and the Tyrolean food so much.
Best wishes and stay healthy,
Amalia