Austrian food is often hearty, comforting, and just downright TASTY. And the Tiroler Gröstl is is no different. We're talking about mounds of potatoes cooked in spices, with fresh bacon, onion and egg. Yes please! Traditionally a go-to recipe in Tirol to use up left-overs from the day before, this satisfying meal has developed in to a family favourite for locals and tourists alike.
Having lived in Austrian for many years now, Chris and I have definitely had our fair share of the traditional Tiroler Gröstl. Although best consumed in a cosy Austrian Alm with mountain views and a beer, we also love to cook this at home. The following recipe is our own take on this traditional Austrian meal. It's been tried and tested, and we have to say, it's delicious!
Ingredients for cooking Tiroler Gröstl
500 g peeled, boiled and cooled potatoes, cut into slices
150 g smoked bacon (known as 'Speck' in Austria), chopped
150 g of cooked beef, chopped
1 onion, sliced in to thin rings
2 garlic cloves, chopped
Teaspoon of smoked paprika
Fresh chives, thinly chopped
Sprinkle of parsley (dried or fresh)
Sprinkle of thyme (dried or fresh)
Dollop of butter
Dash of oil
Steps for making Tiroler Gröstl:
In a large skillet, melt the butter and sauté the onion slices until golden brown.
Add the diced garlic and continue to sauté for a couple of minutes, stirring to ensure the garlic doesn't burn.
Add the diced bacon and beef and continue to sauté for a few minutes.
Cut the potatoes into slices and add to the pan. Continue browning until heated through and crispy, stirring or flipping as needed.
Toss in a pinch of caraway seeds, as well as a sprinkling of parsley, thyme and smoked paprika. All of these herbs aren't necessary, but they enhance the flavour so we would recommend adding them if possible.
Season with salt and pepper.
Keep the potato mix warm on the stover whilst you fry the eggs in another pan. For this, pour in a dash of oil in the pan and crack in the four eggs. This should only take a couple of minutes as a Tiroler Gröstl is best with runny eggs.
Put equal measures of the potato mixture in to 4 separate bowls, and then place a fried egg on top of each.
Sprinkle with finely chopped fresh chives and serve.