Tiroler Gröstl (Tyrolean Hash/Roast Pan)

  • Total time - 40 minutes
  • Prep and slicing - 15 minutes
  • Pan-frying - 25 minutes
  • Servings: 4
  • Country: Austria
Hot Tiroler Gröstl served in a small pan, topped with a fried egg and garnished with chives.

The key to perfect Gröstl is patience. The potatoes must be pre-cooked (ideally the day before and chilled so they don't fall apart) and allowed to fry long enough on the pan until they are crispy and golden on the underside.

Traditionally, pork or leftover Viennese Goulash is used, but beef roast leftovers are also excellent. The meat is added only near the end to simply heat it up and prevent it from drying out.

Ingredients

For the Gröstl Base

  • 1 kg potatoes (already boiled in their skins and chilled)
  • 300 g meat (leftover roast pork, beef, or smoked meat)
  • 1 piece (large, sliced) onion
  • 3 tbsp lard (or butter/oil)
  • to taste salt, black pepper
  • pinch marjoram, caraway (whole or ground)

For Serving

  • 4 pieces (fried sunny-side-up) eggs
  • for garnish chives (chopped)
  • for side dish sauerkraut or green salad

Instructions

Step 1: Preparing Potatoes and Meat

Peel the chilled, boiled potatoes and slice them or cut them into thicker cubes (approx. 0.5 cm).

Dice the leftover meat into pieces similar in size to the potatoes. Slice the onion into half-rings.

Step 2: Frying Potatoes and Onions

Heat the lard/butter in a large pan (ideally cast iron).

Add the sliced onion and fry until it begins to brown (approx. 5 minutes).

Add the potatoes and spread them across the entire surface of the pan. Fry over medium to high heat, stirring occasionally, until the potatoes are evenly golden and form a crispy crust (approx. 15 minutes).

Step 3: Adding Meat and Spices

Once the potatoes are crispy, add the diced meat and the spices: salt, black pepper, marjoram, and caraway.

Mix thoroughly and fry for another 5 minutes until the meat is hot and all the flavours are combined.

Step 4: Fried Eggs and Serving

Make 4 wells in the mixture (or push the mixture aside). Break the eggs into them and fry until the whites are set, but the yolks remain runny (or fry the eggs separately on another pan).

Serve the Tiroler Gröstl immediately, directly from the pan (or divide onto plates), sprinkled with chopped chives. The side dish is usually sauerkraut or a simple leaf salad.