Tyrolean potato hash

Name: Tyrolean potato hash
Total time: 45 min
Yield: 3
Cuisine: Austrian
Ingredients: 600 g Potatoes, peeled; 250 g Cooked unseasoned beef; 150 g Onion; 150 g Egg, without shell; 25 g Butter; 15 g Rapeseed oil; 2 g Dried marjoram; 1 g Caraway seeds; 15 g Fresh parsley; 2 g Salt; 1 g Black pepper

Pan-fried potatoes and cooked beef topped with eggs.

Estimated total time: 45 minutes3 portionsAbout 520 kcal per portion

Tiroler Gröstl — real photograph of the prepared dish — Photo: Takeaway · CC BY-SA 3.0 · Photo source. Representative real dish photograph; home recipe ingredients, garnishes, and plating may differ. Resized and JPEG-compressed for display.

Ingredients for 3 portions

600 g Potatoes, peeled
250 g Cooked unseasoned beef
150 g Onion
150 g Egg, without shell
25 g Butter
15 g Rapeseed oil
2 g Dried marjoram
1 g Caraway seeds
15 g Fresh parsley
2 g Salt
1 g Black pepper

Method

Boil potatoes for 18–20 minutes until just tender, drain and slice. Dice cooked beef and onion.
Heat oil and half the butter in a wide pan. Fry potato slices for 10–12 minutes, turning occasionally, until golden.
Add onion, beef, marjoram, caraway, salt and pepper and cook for 6–8 minutes until onion is tender and beef is thoroughly reheated.
Fry eggs in remaining butter until set. Serve on top of the hash and finish with parsley.

Uses already cooked unseasoned beef. Refrigerate cooked meat promptly and reheat thoroughly; cooking the beef from raw takes additional time.

Tiroler Gröstl

Allergens and ingredient checks

Listed allergens: eggs, milk. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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