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Tyrolean Gröstl Recipe: The classic from the Außerfern to cook at home

What is Tiroler Gröstl and why is it so popular in the Außerfern?

Tiroler Gröstl is one of the most well-known traditional dishes from Tyrol - and in the Außerfern it is still an integral part of every authentic tavern kitchen. Originating as a classic way to use up leftovers after Sunday roast, it impresses with its simplicity, filling nature, and the typical taste of home. In the Außerfern, where people live with a sense of tradition and down-to-earth values, Gröstl is simply a must - whether it's on a skiing day, at a club evening, or at home with the family. Today, you can find it on the menus of mountain inns, alpine huts, village guesthouses, but also in modern variations, such as vegan Gröstl at weekly markets or at regional food trucks. The dish has evolved without losing its roots - and that's exactly what makes it a true classic with soul and plenty of room for personal interpretations.

Bild von einem klassischen Tirol Gröstl aus Kartoffeln, Fleisch und Ei angerichtet in einer Metallpfanne

Quelle 1: IStock 2151298025

Ingredients for an original Tyrolean Gröstl (2 servings)

  • 300g waxy potatoes (precooked, preferably from the day before)

  • 200g cooked beef or pork (alternatively bacon, tofu, mushrooms)

  • 1 large onion

  • 2 tbsp clarified butter or oil

  • Salt, pepper, marjoram, caraway (to taste)

  • Optional: 2 fried eggs + fresh chives for serving

Step by step instructions

  1. Cut potatoes and meat into small pieces, finely dice the onion.

  1. Heat some fat in a large pan and sauté the onions until translucent.

  1. Add potatoes and meat, fry until golden brown over medium heat, turning occasionally.

  1. Season generously: salt, pepper, marjoram, and a pinch of caraway for the typical flavor.

  1. Serve as desired with a fried egg and fresh chives.

Local tip: At the inn "Zum Goldenen Hirschen" in Reutte, the Gröstl is served with homemade sauerkraut - a secret tip for real gourmets! (Link to the inn)

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