Tiroler Gröstl

Austria has a fantastic culinary heritage with well known popular classics including Schnitzel, Goulash, Apfel Strudel and Sacher Torte at the top of menus throughout the country. However, one of my absolute favourite winter dishes has to be Tiroler Gröstl.   This hearty dish was traditionally devised to use up left overs and if anyone asks me what it is like, I generally say a bit like Tirolean egg and chips!

 

CjOlyxoVAAARygd Tiroler Gröstl

 

 

As I found out after asking a local guest house owner how to make it, it’s also remarkably easy to recreate!

 

Essentially, all you need is cooked potatoes, either sliced or chopped into chunks, some bacon or chopped pork and some onion. Simply fry all of this together along with a few flavourings (which vary depending on who you ask or which restaurant you eat in!).  You could opt for some sweet paprika and parsley or alternatively add caraway seeds or chives.  Once it is all fried together you fry an egg and place it on top of the potatoes.  So easy, so filling and absolutely delicious!  You definitely won’t need a dessert!

 

In Alpbach all the restaurants serve this but my favourite I think is the Berghof, mainly because the meat used is smoked and I think it gives it an extra flavour.  Whatever you do don’t come to Alpbach and not try it!

 

Blog by Carolyn Sammons, Inghams resort representative in Alpbach.

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