Tiroler Gröstl: Soul food from the tyrolean alps

I‘ve been born and raised in Austria. To be more precise in the heart of the Alps, Tirol. Looking back now, it was a great gift to grow up in this beautiful region. It‘s amazing to be surrounded by mountains and to experience the different seasons there. Altough I‘m living in Hamburg now, my family is still there and I try to go back as often as possible. So sometimes when I need the comforting mountain view I make some comfort food from the Alps.

One of my home soulfood recipes is the „Tiroler Gröstl“. If you‘ve been on holiday in Tirol you definitely came across the Tyrolean Gröstl. Roasted potatoes served with bacon and egg, the Tiroler Gröstl is one of Tirol‘s most typical dishes. My version is a Tiroler Vegetable Gröstl with bacon and poached egg!

Tiroler Gröstl: Soul food from the tyrolean alps

Roasted potatoes served with bacon and egg, the Tiroler Gröstl is one of Tirol's most typical dishes. 

Servings: 2 people
  • 200 gram cooked potatoes
  • 100 gram carrots
  • 100 gram celery
  • 20 gram butter
  • 100 gram green asparagus
  • 100 gram radishes
  • 100 ml carrot juice
  • 150 gram bacon cubes
  • 2 free range eggs
  • 1 bunch parsley
  1. Cook your potatoes a day before and keep them cool.

  2. Peel the potatoes and slice them into 1 cm slices. Wash the carrots and cut them into ribbons with a peeler. Wash and peel the celery and cut into 1 cm slices. Also wash and trim the asparagus and wash and quarter the radishes. 

  3. In a big pan melt half of your butter and add the potato slices. Fry them on medium heat, keep an eye on them and turn them from time to time.

  4. In another pan melt the rest of your butter and add the celery and carrot slices. Roast them on medium high heat and after 5 minutes deglace with your carrot juice. 

  5. When your potatoes start to brown add the bacon cubes, asparagus and and radishes. Gently mix together and keep roasting. After 5 minutes add the carrots and celery to the potatoes. 

  6. Meanwhile prepare the poached eggs. Bring a pot of water to a boil and add 2 tsp of salt and 2 tbsp white wine vinegar. Crack eggs individually into a ramekin or cup. Create a gentle swirl in the water to help the egg white wrap around the yolk. Slowly tip the egg into the water. Leave to cook for three minutes. Remove with a dipper and drain onto kitchen paper.

  7. Just before the Gröstl is ready wash and chop the parsley. Season your Gröstl with salt and pepper to taste. 

  8. Arrange the Tiroler Gröstl on your plates and top with poached egg and sprinkle with parsley. Mahlzeit!

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