Entree: Austria – Salzburg & Alpine Austria – Tiroler Gröstl (Hearty pan-fried alpine hash of potatoes, meat, onions and a fried egg)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 5 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 tbsp (30 ml) butter
- 2 tbsp (30 ml) vegetable oil
- 1 lb (454 g) waxy potatoes, boiled, cooled and sliced or diced
- 8 oz (225 g) cooked beef or pork roast, chopped (such as beef roast)
- 4 oz (115 g) speck or smoked bacon, diced
- 1 medium onion, thinly sliced
- 4 large eggs, approx. 1 3/4 oz (50 g) each (7 oz (200 g) total)
- 1 tbsp (15 ml) chopped fresh parsley
- Salt and freshly ground black pepper
- Cornichons or pickled gherkins for serving (optional)

Show original ingredient measurements

- 2 tbsp (30 ml) butter
- 2 tbsp (30 ml) vegetable oil
- 1 lb (454 g) waxy potatoes, boiled, cooled and sliced or diced
- 8 oz (225 g) cooked beef or pork roast, chopped (such as beef roast)
- 4 oz (115 g) speck or smoked bacon, diced
- 1 medium onion, thinly sliced
- 4 large eggs, approx. 50 g each (200 g total)
- 1 tbsp (15 ml) chopped fresh parsley
- Salt and freshly ground black pepper
- Cornichons or pickled gherkins for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Heat 1 tbsp (15 ml) butter and 1 tbsp (15 ml) oil in a large heavy skillet over medium heat. Add the diced speck or bacon and cook until fat renders and pieces are crisp, about 4–5 minutes. Remove most of the rendered fat, leaving about 1 tbsp (15 ml) in the pan.
2. Add the sliced onion to the pan and sauté until soft and beginning to brown, 4–5 minutes.
3. Increase heat to medium-high, add the remaining 1 tbsp (15 ml) oil and the cooled sliced potatoes. Spread in a single layer and let brown without stirring for 2–3 minutes, then toss and continue to fry until potatoes are golden and crisp in spots, about 8–10 minutes total.
4. Stir in the chopped cooked meat, season with salt and pepper, and press the mixture down so it gets a little crust. Cook another 2–3 minutes until meat is heated through and the hash is nicely browned.
5. Make four shallow wells in the hash and crack one egg into each well. Reduce heat to medium-low, cover the skillet, and cook until egg whites are set but yolks remain runny, 3–5 minutes (cook longer for firmer yolks).
6. Sprinkle with chopped parsley, adjust seasoning, and serve immediately with cornichons or pickled gherkins if desired.

1. Heat 1 tbsp butter and 1 tbsp oil in a large heavy skillet over medium heat. Add the diced speck or bacon and cook until fat renders and pieces are crisp, about 4–5 minutes. Remove most of the rendered fat, leaving about 1 tbsp in the pan.
2. Add the sliced onion to the pan and sauté until soft and beginning to brown, 4–5 minutes.
3. Increase heat to medium-high, add the remaining 1 tbsp oil and the cooled sliced potatoes. Spread in a single layer and let brown without stirring for 2–3 minutes, then toss and continue to fry until potatoes are golden and crisp in spots, about 8–10 minutes total.
4. Stir in the chopped cooked meat, season with salt and pepper, and press the mixture down so it gets a little crust. Cook another 2–3 minutes until meat is heated through and the hash is nicely browned.
5. Make four shallow wells in the hash and crack one egg into each well. Reduce heat to medium-low, cover the skillet, and cook until egg whites are set but yolks remain runny, 3–5 minutes (cook longer for firmer yolks).
6. Sprinkle with chopped parsley, adjust seasoning, and serve immediately with cornichons or pickled gherkins if desired.