Tiroler Gröstl

Name: Tiroler Gröstl
Prep time: 11 min
Cook time: 19 min
Total time: 30 min
Yield: 2 servings
Cuisine: Tyrol, Austria
Ingredients: 500 g waxy potatoes (from the day before); 250 g leftover roast beef or pork; 1 large onion; 2 tbsp clarified butter; 1 tsp caraway; Marjoram, salt and pepper; 2 eggs; some parsley

Hearty, crispy and really good: Tiroler Gröstl is the classic of Alm cooking – and tastes of hut holidays.

The Gröstl is the most affectionate leftover dish of Tyrolean cooking. Boiled potatoes and roast leftovers from the day before become a pan dish no Alm should be without. Once simple farmers' food, today the heartbeat of every hut kitchen.

Tiroler Gröstl being prepared and enjoyed at the hut — This is how Tiroler Gröstl is made and enjoyed at the hut.

What you need

Ingredients for 2 people:

500 g waxy potatoes (from the day before)
250 g leftover roast beef or pork
1 large onion
2 tbsp clarified butter
1 tsp caraway
Marjoram, salt and pepper
2 eggs
some parsley

How it's done

Cut the boiled potatoes into slices.
Dice the meat into bite-sized pieces.
Fry the onion in clarified butter until translucent.
Add the potatoes and fry them until crispy.
Mix in the meat, caraway and marjoram.
Season generously with salt and pepper.
Serve the Gröstl with a fried egg and parsley.