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
- 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
- Caraway seeds
- 4 eggs
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.
Farmer’s wife Gerti from beautiful Zulechen Farm in Reith, Alpbachtal Valley, has kindly shared this recipe with us.