Tiroler Gröstl - Austrian Stove-Top Potato Bacon Hash
July 13, 2017
"Tiroler Gröstl is one of the hearty favorites from the skiing and hiking region of Tirol. Traditionally, it is a delicious and satisfying way of using up yesterday’s left-overs. It makes a great shared-from-the-pan mountain lunch or breakfast, particularly when combined with a separate pan of Kaiserschmarren."
- Serving Size: 1 (182.3 g)
- Calories 455.8
- Total Fat - 30.8 g
- Saturated Fat - 10.5 g
- Cholesterol - 72.9 mg
- Sodium - 1123.8 mg
- Total Carbohydrate - 16.1 g
- Dietary Fiber - 2.7 g
- Sugars - 2.2 g
- Protein - 27.9 g
- Calcium - 196.5 mg
- Iron - 1.7 mg
- Vitamin C - 9 mg
- Thiamin - 0.3 mg
Heat a large frying pan, then fry the bacon for a bit until it is almost crispy, but not quite. Add the onion and saute for about 6-10 minutes until the bacon is golden and onion is translucent.
Remove the bacon mixture with a slotted spoon, letting the grease drip back into the pan because you will need it to fry up the potatoes.
If using ham or sausage, you would cook up these meats by using the oil suggested in the ingredients section.
Add the potatoes to the skillet and fry for about 10 minutes until golden.
Tip in the caraway, paprika, thyme and season well, add salt and pepper to taste then saute for another minute, stirring to release their fragrance and flavor.
Return the bacon and onion back to the skillet, taste for seasoning and adjust if necessary. Top with cheese and then parsley.
Serve hot and - for a real authentic touch - with a fried egg on top.
Tips & Variations
No special items needed.