Entree: Austria – Central Culinary Region – Tiroler Gröstl (Tyrolean pan-fried skillet of potatoes, onions and diced roast meat, finished with a fried egg)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 2 lb (900 g) waxy potatoes, peeled and thinly sliced
- 4 tbsp (60 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 1 large onion, thinly sliced (about 150 g)
- 4 oz (115 g) speck or thick-cut bacon, diced
- 8 oz (225 g) cooked roast beef or pork, diced
- 1/2 tsp (1.5 g) caraway seeds, crushed
- 2 tbsp (8 g) fresh parsley, chopped
- 4 large eggs, approx. 50 g each
- Salt to taste
- Freshly ground black pepper to taste
- 1 tbsp (15 ml) white wine or water (optional, to deglaze)

Instructions

1. Parboil the sliced potatoes in salted boiling water for 6–8 minutes until just tender; drain well and let steam-dry for a few minutes.
2. Heat 2 tbsp (30 ml) vegetable oil and 1 tbsp (14 g) butter in a large heavy skillet over medium-high heat. Add the diced speck or bacon and cook until it renders fat and starts to brown, about 4–5 minutes.
3. Add the sliced onion and cook until softened and beginning to caramelize, about 6 minutes.
4. Push the onion and speck to the side, add the remaining 2 tbsp (30 ml) oil and the parboiled potatoes in a single layer. Let potatoes brown undisturbed for 3–4 minutes, then toss and press down again to develop crisp surfaces, about 6–8 minutes total.
5. Stir in the diced cooked roast meat, caraway seeds, and a splash of white wine or water if the pan is too dry; fry together until meat is heated through and edges are crisp, 3–5 minutes. Season with salt and freshly ground black pepper to taste.
6. Make four shallow wells in the potato mixture. In a separate small skillet, melt remaining 1 tbsp (14 g) butter over medium heat and fry the eggs sunny-side up (or cook directly in the skillet if space allows), seasoning with salt and pepper.
7. Scatter chopped parsley over the Gröstl, top each serving with a fried egg, and serve immediately so the yolk enriches the potatoes.