Tiroler Gröstl (Tyrolean Pan-Fried Potatoes with Beef and Egg)
In short: Boiled potatoes, leftover beef and onions fried until crisp in one pan, seasoned with marjoram and topped with a fried egg. An Alpine classic. It takes about 1 h in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 h
- Servings
- 4
- Difficulty
- Easy
- Calories
- 530 kcal
Gröstl is what Tyroleans make with leftover boiled potatoes and cooked meat: everything is sliced, fried together in a big pan with onions and marjoram until golden and crusty, and served with a fried egg and a green salad. It began as a way to use up the Sunday roast, and it is now on every mountain hut menu. Start with cold, boiled potatoes, because warm ones turn mushy, and be patient and let the crust form.
Instructions
- Peel the cooled potatoes and cut them into slices about 5 mm (1/4 inch) thick. Cut the cooked meat into small strips or cubes.
- Heat 2 tablespoons of the fat in a large heavy pan, preferably cast iron, over medium-high heat. Add the potatoes in one layer and fry for 8 to 10 minutes, turning only now and then, until golden and crisp. Move them to a plate.
- Add 1 more tablespoon of the fat and the onions to the pan and cook for 6 to 8 minutes over medium heat until soft and golden.
- Return the potatoes to the pan, add the meat, marjoram, caraway, salt and pepper. Fry together for 8 to 10 minutes, turning occasionally, until everything is hot and crusty at the edges.
- In a second pan, fry the eggs sunny side up in the remaining 1 tablespoon fat until the whites are set and the yolks are as runny as you like them.
- Divide the Gröstl among warm plates, top each with a fried egg and scatter with chives. Serve with a green salad.
Tips
- Use waxy potatoes boiled the day before and chilled. Cold potatoes hold their shape and fry crisp, while warm ones break down.
- Smoked bacon or sausage can replace the beef. A salad dressed with pumpkin seed oil and vinegar goes very well on the side.
Questions and answers
What is Gröstl?
It is a Tyrolean pan-fry of boiled potatoes, cooked meat and onions, seasoned with marjoram and caraway and served with a fried egg. It is a classic way to use up leftovers.
Can I make Gröstl without meat?
Yes. Leave out the meat and add mushrooms, peppers or cabbage. With the fried egg and a salad it makes a good vegetarian meal.
Can I use leftover mashed potatoes for Gröstl?
No. Gröstl needs firm boiled potatoes in slices, which crisp up in the pan. Mashed potatoes would turn into a paste instead of forming a crust.
How long does it take to make Tiroler Gröstl (Tyrolean Pan-Fried Potatoes with Beef and Egg)?
About 1 h in total: 20 min of preparation and 40 min of cooking.
How many calories are in Tiroler Gröstl (Tyrolean Pan-Fried Potatoes with Beef and Egg)?
About 530 kcal per serving, with 30 g of protein, 46 g of carbohydrates and 26 g of fat. These values are estimates.
Nutrition per serving
| Calories | 530 kcal |
|---|---|
| Protein | 30 g |
| Carbohydrates | 46 g |
| Fat | 26 g |
| Fiber | 5 g |
| Sugar | 5 g |
| Sodium | 980 mg |
Estimated values, calculated from the ingredients.
