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Austrian Tiroler Gröstl (Crispy Pan-Fried Potato and Beef Skillet with Bacon and Sunny-Side Up Egg)
The alpine comfort food of Austrian ski huts: boiled potatoes pan-fried in butter until golden-crisp with tender beef ribbons, smoked bacon, caramelized onion, and caraway, crowned with a runny fried egg.
Prep
15 min
Cook
20 min
Total
35 min
Ingredients
4servings
- Boiled waxy potatoes, peeled and sliced600 g
- Cooked beef, shredded or sliced into thin strips250 g
- Smoked bacon or speck, diced100 g
- Yellow onion, thinly sliced1 piece
- Butter or clarified butter30 g
- Large eggs4 piece
- Whole caraway seeds0.5 tsp
- Fresh flat-leaf parsley, chopped2 tbsp
- Salt1 tsp
Preparation Steps
1
In a large cast-iron skillet, render diced bacon over medium heat for 4-5 minutes until crisp. Remove bacon with a slotted spoon, keeping fat in pan.
5 min timer
2
Add half the butter to the skillet and sauté onion for 4 minutes until golden. Add potato slices and fry without stirring too often, allowing a rich golden crust to develop on both sides.
10 min timer
3
Stir in shredded beef, crispy bacon, caraway seeds, and salt. Toss gently and cook together over medium-high heat for 3-4 minutes until piping hot.
4 min timer
4
In a separate pan, fry the eggs sunny-side up in remaining butter. Top the skillet with the fried eggs, shower with fresh parsley, and serve sizzling hot at the table.
4 min timer
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Provenance & Public Domain Audit
Source: European Gastronomic Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & European Culinary Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
