Entree: Austria – Tyrol – Tiroler Gröstl (Hearty Tyrolean fried potato and meat skillet topped with fried egg)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 3 tbsp (45 ml) butter or lard
- 1 lb (454 g) waxy potatoes, cooked, cooled, and sliced about 1/4 inch thick
- 10 oz (285 g) leftover roast beef or pork, diced
- 3 oz (85 g) speck or smoked bacon, chopped
- 1 medium onion (about 6 oz / 170 g), thinly sliced
- 2 cloves garlic, minced
- 1 tsp (1 g) dried marjoram or 1 tbsp (3 g) fresh marjoram, chopped
- 4 large eggs (approx. 2 oz / 57 g each)
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) fresh parsley, chopped

Instructions

1. Heat 2 tbsp (30 ml) butter or lard in a large cast-iron or heavy skillet over medium heat. Add the chopped speck or bacon and cook until fat renders and pieces are crisp, 4–6 minutes. Remove most of the crisped pieces and set aside, leaving the fat in the pan.
2. Add the sliced onion to the hot fat and sauté until translucent and beginning to caramelize, 6–8 minutes. Stir in the minced garlic and cook 30 seconds until fragrant.
3. Increase heat to medium-high. Add the remaining 1 tbsp (15 ml) butter or lard and the sliced cooked potatoes in a single layer. Let potatoes sear undisturbed 3–4 minutes, then turn to brown other sides until golden and crisp, another 4–6 minutes.
4. Add the diced roast meat to the pan and toss gently to combine, pressing slightly so some potato edges crisp. Sprinkle in the marjoram, salt, and pepper. Cook 2–3 minutes more until everything is heated through and well browned.
5. Make four shallow wells in the hash, crack an egg into each well, reduce heat to low, cover, and cook until whites are set but yolks remain runny, about 4–6 minutes (cook longer for firmer yolks). Alternatively, fry eggs separately and top each portion.
6. Remove from heat, sprinkle reserved crisped speck/bacon and chopped parsley over the top, adjust seasoning, and serve hot with bread or pickles if desired.