Tyrolean Gröstl

Tyrolean Gröstl is a hearty and comforting dish typical of Austrian cuisine, but also very popular in South Tyrol, the Italian border region. It is a one-dish meal that originated as a way to use up leftover meat and potatoes. Traditionally, it is topped with a sunny-side-up egg. Here is how to prepare a classic version of Tiroler Gröstl.

Ingredients

• 400 g of already boiled potatoes
• 300 g of beef or pork boiled or roasted leftovers from the previous day
• 1 large onion
• 2 tablespoons of lard or vegetable oil
• Salt and pepper
• 1 teaspoon of paprika (optional)
• 4 eggs (optional)
• Chopped parsley for garnish

Preparation

1. Start by slicing the boiled potatoes into not too thin slices or cubes.
2. Cut the cooked meat into strips or pieces about the same size as the potatoes.
3. Thinly slice the onion and sauté it in a large frying pan with the lard or oil until it becomes translucent.
4. Add the potatoes and let them brown well, stirring occasionally, until they are crispy and golden on the edges.
5. Add the meat, mix with the potatoes and onion, and continue to cook for another 5 minutes. If desired, a teaspoon of paprika can be added for a spicier flavor.
6. Season with salt and pepper to taste.
7. In the meantime, cook the sunny-side-up eggs in a separate pan.
8. Serve the Gröstl hot, garnishing each portion with a sunny-side-up egg on top and sprinkling with freshly chopped parsley.

Curiosity

The name “Gröstl” refers to the word “rostirsi,” which is close to “rosolare” in Italian, meaning “to brown.” Originally, it was a way to not waste food by using leftover meat. In fact, many dishes from the cuisine of different cultures have the same anti-waste philosophy at their core.

Bon appétit! And remember, if you desire an even more Italian touch, a drizzle of raw extra virgin olive oil on this dish before serving can add a pleasant contrast of flavors.