Similar to the English version of a breakfast hash, or bubble and squeak, the Tiroler Gröstl is made with onions, bacon and sliced pieces of meat, all sautéed in a pan. When finished, the Gröstl is served with a fried egg. If you are a vegetarian, you can substitute the bacon and meat for mushroom and peppers, it’s up to you!
See Christine cook a batch with Gerti – a farmer’s wife from Reith im Alpbachtal – here:
Ingredients (for 4 people)
500g of peeled and boiled potatoes – then cooled
300g of cooked beef and bacon
Rendered fat or butter
How to make:
Dice the onion and fry in a large pan with a knob of butter, or with the fat. Whilst frying, add the bacon and beef to the pan.
Cut the potatoes into slices and add to the ingredients already in the pan. When frying, remember to season with salt and cumin.
In a second pan, fry the eggs with a little butter. By the time they’re finished, the Gröstl should be ready. Arrange the eggs on top and garnish with some finely chopped chives.