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Tiroler Gröstl

Known as Gröstl, this bacon, onion and potato fry-up is a real Alpine filler and tastes great served with a fried egg.
Bettelwurfhütte Hall © Tirol Werbung / Peter SandbichlerBettelwurfhütte Hall © Tirol Werbung / Peter Sandbichler


  • 1½ tbsp corn, sunflower or veg. oil
  • 400g smoked bacon lardons (or cooked ham)
  • 1 onion, cut into chunks
  • 500g cooked potatoes (preferably waxy ones), cold and cut into small chunks
  • 1 tsp caraway seeds
  • 1½ tsp hot, sweet paprika
  • roughly chopped parsley

Tiroler Gröstl is one of the hearty favourites 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, particularly when combined with a separate pan of Kaiserschmarren.

Tiroler Gröstl recipe

How to make it:

  • Heat the oil in a large frying pan, then fry the bacon and onion together for 10 minutes until the bacon is golden.

  • Lift out of the pan onto a plate, before adding the potatoes and frying for 10 minutes more until golden.

  • Tip in the caraway and paprika, season well, then fry for another minute, stirring to release their fragrance.

  • Return the bacon and onion, taste for seasoning, then add the parsley.

  • Serve hot and - for a real authentic touch - with a fried egg on top.

Guten Appetit!

  • Bettelwurfhütte Hall © Tirol Werbung / Peter Sandbichler Bettelwurfhütte Hall © Tirol Werbung / Peter Sandbichler

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