Illustrative image
The finished dish may look different depending on the ingredients and preparation.
EasyMain coursesmeatCC0 1.0 Universal
Tyrolean Gröstl (Crispy Pan-Fried Potatoes with Beef, Caraway, and Fried Egg)
The iconic alpine pan-skillet feast of the Austrian Tyrol: boiled potatoes pan-fried golden and crisp in butter with tender leftover beef, onions, and fragrant caraway seeds, crowned with a sunny-side-up fried egg.
Prep
15 min
Cook
20 min
Total
35 min
Ingredients
servings
4
- Boiled waxy potatoes, peeled and sliced into rounds600 g
- Cooked beef (boiled or roast), cut into bite-sized strips350 g
- Yellow onion, sliced into rings1 pc
- Fresh eggs for frying4 pc
- Butter or clarified pork lard40 g
- Whole caraway seeds1 tsp
- Fresh parsley, chopped2 tbsp
- Fine sea salt1 tsp
Preparation Steps
1
Melt half the butter in heavy skillet, sauté onion 5 mins until golden; add beef strips for 3 mins and set aside.
8 min timer
2
Add remaining butter and fry potato slices over medium-high heat 10-12 mins until deep golden and crispy.
12 min timer
3
Return beef and onions to skillet; toss with caraway seeds, salt, and black pepper for 2-3 minutes to marry flavors.
3 min timer
4
Fry 4 sunny-side-up eggs with runny yolks; crown each plate of gröstl with an egg and scatter fresh parsley over top.
3 min timer
Cooking Journal
You haven’t tried this recipe yet
Nutrition Facts
per servingCalories
490
Protein
32g
Carbohydrates
34g
Fat
25g
Allergens
EggsMilk
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional European Culinary Archives / USDA Public Domain Database (United States Department of Agriculture (USDA) & European Gastronomic Heritage Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
