“Gröschtl”, or fried potatoes and meat, was originally a dish which used the leftovers of the Sunday roast and was popular amongst Tyrolean farmers. It is typically eaten with smoked and cooked pork, potatoes and onions and topped with a fried egg which belongs to a real Tiroler Gröstl as much as the yolk does to the egg. Have we made your mouth water yet?
For the Gröstl:
- 500 g potatoes (boiled and sliced)
- 1 onion (finely chopped)
- 150 g bacon (diced)
- 150 g beef (cooked)
- a little caraway (ground)
- chives (chopped, to garnish)
- 1 garlic clove (optional, crushed)
- marjoram (optional)
Fried egg topping:
- 4 eggs
Directions for Tiroler Gröstl
- Cook, peel and slice potatoes.
- Finely chop onions and bacon and fry in butter in a pan. Add boiled beef and fry.
- Add sliced potatoes to the pan and fry everything together. Season with salt and caraway.
- In a second pan, fry eggs in a little butter. Serve the Gröstl topped with the fried eggs and finely chopped chives.
Classic Tyrolean Gröstl also tastes great with roast pork or veal leftovers. For a more intense flavour, add garlic and fresh marjoram. A further, similar recipe idea is GRENADIERMARSCH for which you simply mix pasta and sausage with the Gröstl and replace the fried egg with a beaten egg.
JUST ONE MORE THING
Austrian cuisine likes to experiment yet before we make something new, we usually empty the fridge first. Leftovers were always used up first and this led to the creation of many tasty new dishes. We Austrians call these down to earth delicacies, which have been discovered quite by chance and which we wouldn’t want to be without today, “Restlessen” (meals made using the leftovers).
To the typical „Austrian Restlessen“ belongs also our tasty Farmer’s feast and our popular Gröstl-“Family” also includes the traditionally
Erdäpfelgröstl (Fried Potatoes with Sausage and Bacon) and spicy Blunzengröstl.
Delicious fried potatoes are an indispensable part of traditional home cooking – whether in the inn, at the ski hut or in the alpine hut. Hearty, down-to-earth enjoyment is guaranteed with fried potatoes – and STAY SPICED ! has set itself the goal with its fried potato spice preparation of creating a mixture that makes fried potatoes taste as brilliant at home as they do on holiday in Austria.
Untreated sea salt, caraway and pepper give the composition a slightly spicy flavour, fine spices such as parsley, marjoram, nutmeg and onions round off the taste perfectly. The highlight are the roasted onions, which save the tearful onion slicing with the fried potato preparation. Attention: addictive potential! Our tip: The STAY SPICED ! Brattoffel Gewürzzubereitung also tastes perfect with dishes with chanterelles, potato gratins, mashed potatoes and rustic spreads.
A must for every potato fan! STAY SPICED!
STAY SPICED ! WITH ROLAND TRETTL
What would life be without diversity … with the same five spices? Without finely dosed taste nuances that let our taste buds dance Cha-Cha-Cha? Exactly. Roland Trettl and his STAY SPICED ! Team make the world even more spicy with the finest pure spices and spice mixtures. Come on a taste trip with STAY SPICED! and let your culinary fantasies run wild!
STAY SPICED ! stands for the perfect symbiosis of quality, taste and sustainability. You will never find E-numbers on our spice cans, because we completely dispense with flavour enhancers, glutamates, colourings and artificial flavours. Sustainability is also a very important factor in our strict quality DNA. After all, we are not interested in lip service to the environment. We take action – with sustainability, regional partnerships and added value in Austria.
Here you can find the complete STAY SPICED ! Spice rack & our recipe world: STAYSPICED.COM