Tiroler Grostl – Austrian Ski Food

Tiroler Grostl - Austrian Ski Food

Tiroler Grostl - Austrian Ski Food

Course: Breakfast, Lunch, BrunchCuisine: AustrianDifficulty: Medium
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

700

kcal
Total time

30

minutes

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.

Cook Mode

Enabling this setting will prevent your screen from dimming during cooking. Enable this if you wish to follow the directions on this recipe at all times.

Ingredients

  • 800 g Potatoes and cubed

  • 200 g Bacon lardon or pancetta

  • 2 cloves Garlic, sliced

  • 50 g Butter

  • 1 tbsp Vegetable oil

  • 1 Large onion, chopped

  • 1 tsp Caraway seeds

  • 4 unit Large eggs

  • 100 g Grated cheese (Gruyere, parmesan, mild cheddar)

  • 1 tsp Salt and pepper to taste

  • 1 unit Parsley

Directions

  • 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.
  • Fry the Bacon and Onions:
    Heat 1 tablespoon of butter in a large pan over medium heat. Add the chopped bacon, onion, garlic and caraway seeds and cook for 7-10 minutes. Once cooked, remove from the pan and set aside in a bowl with foil over the top to keep warm.
  • Cook the Potatoes:
    In the same pan, add another tablespoon of butter. Fry the boiled potatoes until golden and crispy, stirring occasionally to ensure even browning and season well. Then add the same bowl as the bacon to keep warm.
  • Prepare the Cheese Eggs
  • In a same pan (save the washing up!), melt the remaining butter / 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 and create a crispy cheese skirt. When done, pop on a plate to free up the pan once more.
  • Combine Ingredients:
  • Return the bacon & potato bowl to the pan and let it heat up for another 2 minutes on a high heat. Plate up with a fresh garden salad and sauerkraut and place the cheese egg on top, sprinkle of parsley and enjoy!
    BIFF, BOSH, NOSH!

Notes

  • Adding cheese to the egg isn't traditional but it's a BK twist to a classic Austrian dish.
  • Make double the amount and it will last 3 days in the fridge... if it hasn't been eaten by then.
  • Make it veggie by replacing the bacon with mushroom and peppers.

Did you make this recipe?

Tag @biffenskitchen on Instagram and hashtag it with #biffenskitchen