Recipe Tiroler Gröstl: the original recipe to recreate

Tiroler Gröstl is a classic Tyrolean pan-fried dish made from boiled potatoes, meat and onions, which are fried together until crispy. A fried egg on top is also typical. The dish originally comes from the leftover cuisine of the Alpine region: leftover meat from the previous day was used in the pan with potatoes.

The difference to fried potatoes lies mainly in the ingredients and the preparation:

• Fried potatoes consist mainly of potatoes, often with onions and bacon.
• Tiroler Gröstl is "heartier" and is considered more of a complete main course.
• Pieces of meat (e.g. beef, pork or smoked meat) are usually fried with the Gröstl.
• Tiroler Gröstl is traditionally served with a fried egg.
• The potatoes in the Gröstl are usually fried together with the meat and onions so that everything absorbs flavours together.

Typical ingredients in Tiroler Gröstl are

• boiled potatoes
• onions
• boiled or roasted meat
• butter or lard
• salt, pepper, marjoram
• sometimes bacon
• fried egg as a topping
• often served with it: coleslaw or green salad

Yes, Tiroler Gröstl is also available as a vegetarian dish. You can replace the meat with mushrooms, for example:

• mushrooms
• smoked tofu
• cheese
• Vegetables such as peppers or courgettes

The basic idea remains the same: crispy fried potatoes with onions and strong roasted flavours. You can now find vegetarian options on the menu in many huts and inns in Tyrol.