Tiroler Grostl – Austrian Potato Hash

Let’s Dive In!

Stage 1 - Prepare the Potatoes

Boil the diced potatoes in salted water until just tender but not falling apart (about 8 minutes). Drain and let them cool slightly.

• 800g potatoes, cubed

Stage 2 - Fry the Bacon and Onions

Heat 1 tablespoon of butter in a large pan over medium heat. Add the bacon, onion, garlic, and caraway seeds, cooking for 7-10 minutes until golden and fragrant. Remove from the pan and set aside in a covered bowl to keep warm.

• 1 tbsp butter
• 200g bacon lardons
• 1 large onion, chopped
• 2 cloves garlic, sliced
• 1 tsp caraway seeds

Stage 3 - Cook the Potatoes

In the same pan, melt another tablespoon of butter. Fry the boiled potatoes until golden and crispy, stirring occasionally for even browning. Season well, then add to the bowl with the bacon and onions to keep warm.

• 1 tbsp butter
• Salt and pepper, to taste

Stage 4 - Prepare the Cheese Eggs

Using the same pan, add the cooking oil over medium heat. Crack the eggs into the pan and cook sunny-side-up. Sprinkle a generous amount of grated cheese over each egg while it cooks to create a crispy cheese skirt. When done, remove from the pan and set aside.

• 2 tbsp vegetable oil
• 4 large eggs
• 100g grated cheese

Stage 5 - Combine & Serve

Return the potatoes and bacon mixture to the pan and heat on high for 2 minutes. Plate up with a fresh garden salad and sauerkraut, then place the cheesy egg on top. Finish with a sprinkle of parsley and enjoy!

• Fresh parsley, chopped

BIFF, BOSH, NOSH!

Quick Biff Tip

• Adding cheese to the egg isn't traditional, but it’s a BK twist to this Austrian classic.
• Make double the amount—it will last three days in the fridge… if it hasn’t been eaten by then.
• Make it veggie by replacing the bacon with mushrooms and peppers.