Main · Tyrol
Tiroler Gröstl
Tyrolian skillet hash of diced leftover roast beef or pork, crispy potatoes, and onions, topped with a fried egg.
E Eggs
Ingredients
- 400g cooked roast beef or pork, diced
- 600g cooked potatoes, diced
- 2 onions, diced
- 3 tbsp lard or butter
- 4 eggs
- fresh chives to serve
Method
- Heat lard in a large heavy pan. Fry onions until golden. Add potatoes and fry until crispy.
- Add diced meat and toss everything together. Season with salt, pepper, and a pinch of marjoram.
- Make wells in the hash and crack an egg into each. Cover briefly until eggs are just set.
- Serve straight from the pan scattered with fresh chives.