Tiroler Gröstl
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Cook peel and slice potatoes.
Tiroler gröstl. In a second pan fry eggs in a little butter. Traditionally it is a delicious and satisfying way of using up yesterday s left overs. A local take on bubble and squeak this bacon meat onion and potato fry up is the kind of hearty fare that will set you right. This traditional austrian delicacy is actually fairly easy to make giving you the option of whipping up a batch in the warmth and comfort of your hotel room instead of braving the elements to go to a restaurant.
Like most alpine dishes gröstl is simple yet rich consisting of fried potatoes onions and bacon. Use the extras from sunday s roast or suppenfleisch soup meat which has been cooked until tender. You may also try cooking your beef in a pressure cooker to reduce the time it takes to prepare. Traditionally it is a delicious and satisfying way of using up yesterday s left overs.
Traditionally the dish is served with a fried egg on top. And it is quite easy to cook at home. Tiroler gröstl is classic après ski food the kind of dish skiers and snowboarders crave after we come off the slopes and shelter from the blizzard inside a cosy mountain restaurant. Serve the gröstl topped with the fried eggs and finely chopped.
Season with salt and caraway. Tiroler gröstl is a traditional dish from tirol an austrian region famous for its skiing and hiking courses. Have you ever had tiroler gröstl. Add sliced potatoes to the pan and fry everything together.
Tiroler gröstel or gröstl is a considered a restessen or a way to use up leftovers. Add boiled beef and fry. Finely chop onions and bacon and fry in butter in a pan. Tiroler gröstl is one of the hearty favourites from the skiing and hiking region of tirol.
It makes a great shared dish mountain lunch that is best enjoyed family style.
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