Tiroler Gröstl

Name: Tiroler Gröstl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Austrian
Ingredients: 400g cooked potatoes, sliced; 250g leftover roast beef, cubed; 1 large onion, sliced; 2 tbsp butter or oil; 1 tsp caraway seeds; Salt, black pepper; 2 eggs; Fresh chives, chopped; Sweet paprika

Tiroler Gröstl (tee-ROH-ler GRUH-stl)

Tyrolean Beef and Potato Hash

⏱ Prep Time 15 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 470 kcal

A hearty Tyrolean skillet of pan-fried potatoes, roast beef, and onions, crisped until golden and topped with a sunny-side-up egg.

Nutrition & Info

Protein 30.0g

Carbs 38.0g

Fat 22.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ eggs

Equipment Needed

large cast iron skillet spatula

Presentation Guide

Vessel: cast iron skillet

Garnishes: chives, paprika, fried egg

Accompaniments: green salad, pickles

Ingredients

400g cooked potatoes, sliced
250g leftover roast beef, cubed
1 large onion, sliced
2 tbsp butter or oil
1 tsp caraway seeds
Salt, black pepper
2 eggs
Fresh chives, chopped
Sweet paprika

Instructions

1
Heat butter in a large cast iron skillet over medium-high heat.
2
Add sliced potatoes in a single layer. Cook without stirring for 5 min until golden and crispy on the bottom.
3
Add onion slices and beef cubes. Toss and continue cooking for another 8-10 min, letting everything get crispy.
4
Season with caraway seeds, salt, pepper, and a pinch of paprika.
5
Make two wells in the hash and crack an egg into each. Cover and cook until eggs are set, about 3 min.
6
Serve straight from the skillet, garnished with chopped chives.

💡

Did You Know?

Tiroler Gröstl was originally a Monday dish made from Sunday roast leftovers — Austrian mountain families wasted nothing.

Chef's Notes

Equipment Tips

large cast iron skillet
spatula

Garnishing

chives, paprika, fried egg

Accompaniments

green salad, pickles

The Story Behind Tiroler Gröstl

Gröstl (from the verb "rösten," to roast) is Tyrol's signature rustic dish, born from the practical Alpine tradition of repurposing leftover roast meat. It has been served in mountain huts and farmhouses for centuries, and today it anchors the menu of every traditional Tyrolean Gasthof.

🕐 Traditionally enjoyed lunch or after hiking 📜 Origins: Traditional Tyrolean

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