Tiroler Gröstl
Potatoes, onion and meat pan-fried with caraway and a fried egg on top: the Tyrolean mountain huts’ way of using up leftovers, perfect after a day in the mountains.
Ingredients
- 800 g potatoes boiled the day before
- 400 g roast meat, pork belly or sausages
- 2 onions
- 1 teaspoon of cumin
- Marjoram, salt and pepper
- 4 eggs
- Butter or lard
- Chives
How to make it at home
- Slice or dice the potatoes and cut the meat into strips.
- Fry the potatoes in butter in a large frying pan until crisp.
- Add the thinly sliced onion and the meat and fry until everything is browned.
- Season with the caraway, marjoram, salt and pepper.
- Serve with a fried egg on top and chives.
The trick: Potatoes boiled the day before brown better and don’t break up.