Tiroler Gröstl

And the Olympics are on, and I have the traveling urge again. My schedule will not allow me to pop off the undisclosed places, but I can always travel via food.

The week ahead looks filled with maker schedule blocks (2-4 hour blocks dedicated to creating one thing) and one-on-one blocks with the apprentice, so today, I will need to be focused on items in and around the house. The outdoor activity needs real food; salads will not do it, so maybe bacon, potatoes, and eggs, but with that roguechef flair. Throwing a dart at the wall map, I hit Tirol, the Austrian province in the heart of the Alps. Now THAT IS OUTDOOR …

A quick search for food yields Tiroler Gröstl …

I’ll taint the Tyrolean pureness by adding some jalapeno peppers and a sprinkling of cheese and complete my abuse of the European Union by adding good French bread toasted with Irish butter. (I’ll forgo the Swiss Miss.)

I cook the eggs in the hash, even though the authentic method is to fry them separately (one less pan to clean). For color variety, one might add chopped stoplight peppers or use mixed red and white potatoes. And as always, adding a herbal garnish will introduce texture and taste contrasts. (Food should not be bland.)

Tyrolean Groestl

Known as Gröstl, this bacon, onion, and potato fry-up is a real Alpine filler and tastes great served with a fried egg.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast, Lunch, PubGrub, Vegetable

Cuisine Austrian, Global

Servings 2

Calories 1505 kcal

Ingredients

  

1x2x3x

• 1 lb Potatoes Peeled, boiled, sliced, or quartered baby
• 8 oz Bacon Chopped
• 8 oz Onion Peeled, Chopped
• 1/4 tsp Caraway Seeds To taste really
• 1 tbsp Chives Washed, minced
• 2 ea Jalapenos Wased, Seeded, Minced, OPTIONAL
• 4 oz Cheddar Cheese Grated, OPTIONAL
• MINIMAL Salt and Pepper To Taste
• 2-4 ea Eggs X-Large, etc.

Instructions

 

• Brown the onion in butter in a large pan
• Add the bacon and cook until sautéed
• Add the potato slices.
• Make pockets in the potatoes and add the eggs
• Sprinkle the cheese about if used
• Cover and cook until browned, and egg whites are set
• Season with salt and a generous pinch of caraway seeds.
• Divide the gröstl between plates and sprinkle with chives.

Notes

The original farmers bake.

Nutrition

Calories: 1505kcalCarbohydrates: 27gProtein: 58gFat: 129gSaturated Fat: 52gPolyunsaturated Fat: 16gMonounsaturated Fat: 48gTrans Fat: 0.3gCholesterol: 271mgSodium: 2255mgPotassium: 891mgFiber: 4gSugar: 10gVitamin A: 1389IUVitamin C: 21mgCalcium: 873mgIron: 2mg

Keyword Bacon, Egg, Onion, Peppers, Potato

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