Tyrolean Grostl
- Gluten Free
- Energy Kcal 905
- Carbohydrates g 47.6
- of which sugars g 7.3
- Protein g 28.8
- Fats g 66.5
- of which saturated fat g 23.07
- Fiber g 4.8
- Cholesterol mg 341
- Sodium mg 798
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 40 min
- Serving: 4
- Cost: Average
PRESENTATION
The Tyrolean Gröstl is like comfort on a plate. Honestly, it's one of those dishes from the beautiful mountain huts and cozy towns of Alto Adige and the Austrian Tyrol that people have been loving forever. Really, ages. They use it as a delicious way to handle leftover roast from the night before. So picture this: a big rustic pan of Austrian skillet potatoes mixed with tender bits of beef or pork, lots of onions, and a good shake of spices. Everything sizzles together until it gets that perfect crispy, golden edge. And look, sometimes people toss in pancetta or speck—way, way better—adding a smoky, rich flavor to this traditional Austrian dish. What makes Gröstl stand out is how the potatoes soak up all those juicy, meaty juices. It's the kind of meal that totally hits the spot after a day in the cold, maybe after skiing or just wandering through Alpine towns where the air smells like pine and woodsmoke.
And here's the thing, there’s no single way to make Tyrolean Gröstl. In some places, you might find a fried egg on top—yolk mixing with the tender potatoes and meat for a moist, super-satisfying bite. Others might play around with spices or switch up the meat based on what’s leftover. Basically, this dish is about using what you’ve got. The vibe? Always hearty and warm, just like the folks in the region. Pair it with crusty bread or a simple salad—pretty common—but truthfully, it stands strong on its own. Other Alto Adige favorites like tortel di patate often show up on the same tables, reminding you how much the local food scene loves simple, filling dishes. Whether you’re looking for an easy way to use up some roast or just crave a taste of real Austrian comfort food, this Tyrolean hash is the kind of meal that makes you feel at home, no matter where you are. Really captures the hearty flavors and rustic charm of the dish—transporting you straight to a cozy spot in the Tyrolean Alps.
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- INGREDIENTS
- Potatoes 1.3 lbs (600 g)
- Speck 5.3 oz (150 g) - a piece to slice
- Sweet Pancetta 5.6 oz (160 g) - already diced
- Eggs 4 - medium
- Butter 3 ½ tbsp (50 g)
- White onions 12.3 oz (350 g)
- Chives to taste
- Powdered cumin ½ tsp
- Black pepper to taste
- Extra virgin olive oil to taste
How to prepare Tyrolean Grostl
To prepare the Tyrolean gröstl, start with the potatoes. Peel them with a peeler or paring knife 1 and then cut them into chunks about 3/4 inch in size 2. Place them in a pot with plenty of boiling water and cook for about twenty minutes 3.
Meanwhile, dice the speck into pieces about 1/2 inch 4. Then finely slice the already peeled onion 5 and move to the stove. Heat a saucepan and melt the butter inside. Then add the diced pancetta and speck 6.
Add the onions 7 and let everything cook for 15 minutes over medium-high heat, stirring occasionally 8. By this time, the potatoes will also be done, so drain them and toss them into the mixture 9.
Season with pepper 10 and ground cumin 11, and finally the chopped chives 12
stir and let it all infuse for a few more moments 13. Your gröstl is now ready 14, just missing the fried egg. In a small pan with a drizzle of oil, pour one egg at a time from a small bowl 15.
Cook it for 3-4 minutes 16 and flip the egg onto each portion 17. Season with a grind of pepper and a bit more chives, and your Tyrolean gröstl is finally ready to be enjoyed 18!