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Tyrolean Gröstl (Austrian Alpine Skillet Potatoes with Smoked Bacon, Beef, Caraway and Fried Egg)
The quintessential hearty Austrian ski lodge skillet: boiled potatoes pan-fried to crisp perfection with roast beef, smoked bacon, caramelized onions, and caraway, crowned with a sunny-side up egg.
Prep
15 min
Cook
20 min
Total
35 min
Ingredients
servings
4
- Firm waxy potatoes, boiled in skins and sliced600 g
- Cooked roast beef, sliced into strips250 g
- Smoked bacon, diced120 g
- Yellow onion, chopped1 pc
- Fresh eggs for frying4 pc
- Butter for frying30 g
- Caraway seeds1 tsp
- Fresh parsley, chopped2 tbsp
- Salt1 tsp
Preparation Steps
1
Render diced bacon in a large cast-iron skillet over medium heat until crispy. Transfer bacon to a plate.
5 min timer
2
Add butter to pan and soften onions for 3-4 minutes. Add sliced potatoes and fry undisturbed for 10 minutes until deeply golden and crispy. Stir in sliced beef, crisp bacon, caraway, salt, and pepper.
10 min timer
3
In a separate pan, fry eggs sunny-side up in a little butter. Crown the sizzling skillet of Gröstl with fresh parsley and the fried eggs; serve immediately.
5 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
490
Protein
31g
Carbohydrates
32g
Fat
27g
Allergens
MilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: European Gastronomic Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & European Culinary Traditions Archive)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
