Tiroler Grostl is an Austrian classic you must try when skiing this season. For the last eight years, I have been lucky enough to ski in Kaprun and a ski season in St Anton. This traditional Tyrolian recipe will always be on my list of mountain dishes to indulge in after a long morning skiing. This bacon, onion and potato fry-up is a real Alpine filler and tastes awesome with a cheeky fried egg, fresh garden salad and sauerkraut. Traditionally, this was a way of using up leftovers from the Sunday roast, similar to what I would call ‘bubble and squeak’. For a vegetarian Tiroler Grostl option, simply replace the bacon lardons with mushrooms, sweetcorn or courgette. You can also swap the potatoes with sweet potatoes and throw in freshly chopped chilli to spice things up.
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500 g 500 Potatoes, peeled and cubed
200 g 200 Smoked bacon, chopped
2 cloves 2 Garlic
1 tbsp 1 Butter
1 tbsp 1 Vegetable oil
1 1 Large onion, chopped
1 1 Handful caraway seeds
4 4 Egg
Salt and pepper to taste
Fresh parsley for garnish
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Breakfast9:00 – 12:30Street Fodd12:30 – 19:30