Recipe · Tirolo · Innsbruck
Tiroler Gröstl
Tyrol's leftovers dish, boiled potatoes browned in the pan with onion, speck and the beef left over from the Sunday roast, with a fried egg on top
preparation
How it is made
Quantities are for 4 people. The steps are in the order you do them.
- dice the onion and brown it in butter in a large frying pan
- add the speck and the boiled beef and brown them too
- slice the potatoes, put them in the pan and brown them well together with the rest; season with salt and caraway
- in another pan fry the eggs sunny side up in butter
- serve the Gröstl with the eggs on top and finely chopped chives; alongside, often, a white cabbage salad
Other recipes
Same country first.
