Tyrolean Potato and Bacon Hash (Tiroler Gröstl)
Tiroler Gröstl Say it: tee-ROH-ler GROH-stl
Tiroler Gröstl is a hearty Tyrolean potato hash, traditionally made from boiled potatoes left over from the day before. The potatoes are fried until crisp with smoky Speck and onions, seasoned with caraway and marjoram, then topped with a fried egg and chives. It is eaten across Tyrol as a warming breakfast, brunch or late-night dish, and its appeal lies in the contrast of golden, crusty potato, salty bacon and a runny yolk.
Tyrolean Potato and Bacon Hash (Tiroler Gröstl)
Tiroler Gröstl
Pronounced tee-ROH-ler GROH-stl
- Serves
- 4
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Level
- Easy
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the hash
To finish
Method
Put the potatoes in a large pot, cover with cold water by 2 inches (5 cm), add the 1 tbsp salt and bring to a boil. Cook for 20–25 minutes, until a knife slides into the center without resistance. Drain and let cool until easy to handle, then peel and cut into 1/4-inch (6 mm) slices.
In a large heavy skillet, fry the bacon over medium heat for 5–7 minutes, until the fat renders and the pieces are golden and crisp. Lift out with a slotted spoon, leaving the fat in the pan.
Add the 3 tbsp butter or lard and the onions to the skillet; cook over medium heat for 6–8 minutes, until soft and lightly golden.
Add the potato slices and spread them in an even layer. Cook without stirring for 5–6 minutes, until a golden crust forms underneath, then turn in sections and continue for another 5–6 minutes.
Stir in the caraway, marjoram, paprika, 1/2 tsp salt and pepper, then return the bacon to the pan and toss gently. Cook for 2–3 minutes more, until hot and the edges of the potatoes are crisp; taste and adjust salt.
In a separate skillet, heat the 1 tbsp butter or oil over medium heat and fry the eggs until the whites are set and the edges are lacy, 3–4 minutes, keeping the yolks runny.
Divide the hash among four warm plates, top each portion with a fried egg, scatter over the chives and serve at once.
Regional variants
Many home cooks add leftover roast pork or boiled beef, and some serve it with a spoonful of sauerkraut instead of salad.
Cook's notes
- Use potatoes cooked a day ahead and chilled; they hold their shape and crisp better than freshly boiled ones.
- Do not stir the potatoes too often; let them sit in the pan to build a golden crust.
- If using very smoky Speck, reduce the added salt and taste before seasoning.
Serve with
A crisp green salad or sauerkraut, gherkins, and a cold beer or apple juice.
Make ahead and storage
Boil and slice the potatoes up to 2 days ahead and refrigerate; reheat the finished hash in a skillet, and fry the eggs just before serving.
