Tyrolean Grostl Recipe: How To Make The Austrian Potato Hash Version At Home

The perfect way to turn yesterday's leftovers into something extremely delicious. A quick meal that's easy to make and you are very likely to already have all ingredients in your pantry.
29. September 2023
Tiroler Grostl Recipe with potatoes in a pan from Austria

Gröstl is an easy dish that originated by throwing together what was left over from Sunday’s roast with some fried-up potatoes. The beauty of Tiroler Grostl is that it is very flexible and forgiving. Basically, unless you burn it you can’t do it wrong. You could also totally make this vegetarian or even vegan by replacing the meat and the bacon with fried mushrooms and vegetables! It’s gluten free, so if you’re intolerant to gluten: Gröstl it’s something if you’re can always order at a restaurant in Tirol.

Tiroler Grostl can be found on almost all restaurant menus in Tirol and it is a classic dish to order when you go skiing. It’s something you order when you’re seriously hungry and need to load up on carbs.

Although be aware that Gröstl can also be a Knödel Gröstl made out of dumplings instead of potatoes! However, here we’re focusing on the original which is similar to a potato hash.

Grostl Recipe – Straight outta Tirol!

Serves 4 hungry people

Ingredients for the Austrian grostl

  • 800g potatoes cooked, cooled down & peeled
  • 200-300g total of cooked beef (eg Tafelspitz leftovers) and/or smoked bacon (Speck)
  • 1 onion, slices into thin rings
  • a small garlic clove, chopped
  • 1-2 laurel leaves and a few caraway seeds – optional
  • salt and grounded black pepper

Toppings

  • fresh chives, finely chopped
  • 1-2 fried eggs (sunny side up, runny yolk) per person

How to make the grostl at home

Heat up a pan with a little bit of schmalz or oil. Sauté the onion and cut the potatoes into 5mm slices. Add the bacon, garlic, laurel leaves and the potatoes. The cooked beef is better if you add it at the end so it stays soft, but you can also just add it right away.

Let it fry on medium heat making sure you turn the potatoes so they get caramelised. Now its time to make as many divots as you have eggs and place the eggs in. If that’s too messy for your taste you can always fry them in a separate pan. They should be nice and runny.

Top the finished Gröstl with the fried eggs and chopped chives. I like my yolks with a few maldon salt flakes, but let’s not get too fancy as this dish really is a very basic and down to earth one.

Well done! Now serve straight away and dig into this yummy, soft, crunchy, starchy, sweet, umami, bacony dish! Let me know how it went and how you liked it in the comments!

Tiroler Grostl Recipe with potatoes in a pan from Austria

Tiroler Grostl Original Recipe from Austria

Easy recipe for the Austrian version of potato hash with bacon & beef.
Vorbereitungszeit 20 Minuten
Zubereitungszeit 20 Minuten
Gesamtzeit 40 Minuten
Gericht Hauptgericht
Küche Austrian, Tyrol
Portionen 4 Persons
Kalorien 500 kcal

Kochutensilien

  • pan for making the "gröstl"
  • pan for frying the eggs (optional, you can use just one as well)
  • pot to cook the potatoes (can be done in advance)

Zutaten
  

  • 800 g 800g potatoes cooked in salted water, cooled down & peeled
  • 200-300 g a total mix of: cooked beef (eg Tafelspitz leftovers) and/or smoked bacon (Speck)
  • 1 onion, sliced into thin rings
  • 1 clove garlic, chopped
  • 1-2 laurel leaves and a few caraway seeds – optional
  • salt & black grounded pepper

Fried eggs

  • 1-2 eggs per person
  • 4 tbsp fresh chives, chopped

Anleitungen
 

  • Heat up a pan with a little bit oil. Sauté the onion and cut the potatoes into 5mm slices. Add the bacon, garlic, laurel leaves and the potatoes. The cooked beef is better if you add it at the end so it stays soft, but you can also just add it right away.
  • Let it fry on medium heat making sure you turn the potatoes so they get caramelised.
  • Now its time to make as many divots as you have eggs and place the eggs in. If that's too messy for your taste you can always fry them in a separate pan. They should be nice and runny.
  • Top the finished Gröstl with the fried eggs and chopped chives. I like my yolks with a few maldon salt flakes, but let's not get too fancy as this dish really is a very basic and down to earth one.
  • Well done! Now serve straight away and dig into this yummy, soft, crunchy, starchy, sweet, umami, bacony dish! Let me know how it went and how you liked it in the comments or on instagram ©allabouttirol.

Further readings

If you’re a food planning a trip to Tirol, you might also want to read this!

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