Tiroler Grostl - Austrian Ski Food
Course: BreakfastCuisine: SweetDifficulty: Medium4
servings30
minutesTiroler 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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Ingredients
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
Directions
- Heat a large frying pan over medium-high heat and add the butter and vegetable oil.
- Once the butter is melted, add the chopped onion, garlic and bacon, and fry until the onion is translucent and the bacon is crispy.
- Add the cubed potatoes to the pan and fry until golden brown and crispy on all sides.
- Season with salt and pepper to taste, and add the caraway seeds.
- Add more oil to the frying pan and cook the eggs for 4 minutes.
- Serve hot with an egg on top and fresh parsley for garnish.
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