Gröstl
A comforting South Tyrolean skillet of fried boiled potatoes, onions, and cured Speck or leftover roast meat, topped with a fried egg.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 540 kcal
Equipment
- •Large heavy frying pan or cast-iron skillet
- •Saucepan
- •Sharp knife
- •Spatula
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 30 g
- carbs
- 38 g
- fibre
- 4 g
- protein
- 28 g
- calories
- 540 kcal
Instructions
- 1
Melt half the butter in a large heavy skillet over medium heat.
- 2
Add the sliced onion and fry for 5 minutes until soft and golden.
- 3
Add the Speck and leftover roast meat to the pan and cook for 3 minutes until lightly browned.
- 4
Transfer the onion and meat mixture to a bowl and set aside.
- 5
Add the remaining butter to the same hot pan.
- 6
Lay the sliced potatoes across the pan in an even layer.
- 7
Fry the potatoes over medium-high heat without stirring for 5 minutes until golden and crisp underneath.
- 8
Turn the potatoes gently and fry the other side until crispy.
- 9
Return the meat and onion mixture to the pan with the caraway seeds and marjoram.
- 10
Toss everything gently and season with salt and black pepper.
- 11
In a separate small pan, fry four eggs sunny-side up until the whites set and the yolks stay runny.
- 12
Divide the hot potato pan between plates, top each with a fried egg, and scatter with fresh chives.
Chef's tips
Boil the potatoes a day in advance so they dry out completely in the fridge. Waxy potatoes hold their shape far better than floury varieties during frying. Do not stir the potatoes too frequently in the pan, allowing them time to develop a crunchy, deeply browned crust.
Ingredient substitutions
- Speck → unsmoked pancetta or thick-cut bacon, though you will lose the signature smoky Alpine flavour
- leftover roast beef or pork → extra Speck or cooked ham
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating
Reheat thoroughly in a hot skillet with a dab of butter until sizzling and crisp.
Common mistakes to avoid
- •Using freshly boiled, hot potatoes, which turn into mush instead of crisping.
- •Over-crowding a small pan, which steams the potatoes rather than frying them.
- •Over-salting the dish before tasting, as Speck and cured meats already release substantial salt.
Serving suggestions
Cooked Gröstl?
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