Tiroler Gröstl is classic après-ski food, the kind of dish skiers and snowboarders crave after we come off the slopes and shelter from the blizzard inside a cosy mountain restaurant. This traditional Austrian delicacy is actually fairly easy to make, giving you the option of whipping up a batch in the warmth and comfort of your hotel room instead of braving the elements to go to a restaurant and pay through the nose for your plate. Without further ado, here’s our recipe for Tiroler Gröstl.
Tiroler Gröstl is mostly about the prep work and the ingredients here, while they represent the classic recipe, can be substituted literally. This recipe makes Tiroler Gröstl for 4 people.
Slice the potatoes into thin medallions and boil. Set aside.
Chop the bacon and beef into small pieces and fry. Set aside.
Chop the onion and fry with butter in a large skillet. Add the bacon and beef, and then the sliced potatoes. Fry until cooked to your liking and season with salt and caraway.
Fry the eggs in a second pan and place on top of the potato mixture. You may wish to decorate with chopped chives. We recommend serving with a side of salad or something otherwise easy on the digestive system!
Prep time:
30 min
Difficulty:
Easy
Even in ski resorts, more and more restaurants are starting to offer vegan and vegetarian options. For a vegetarian version of Tiroler Gröstl, exchange the meat for tofu. We recommend smoked tofu, as the tart taste marries perfectly with the rest of the dish. Alternately, marinate natural tofu for a tangier option.
Ski holidays in the Alps are just as much about the food as they are about the skiing – aren’t they? And the fantastic part is that every country has its own specialties - Austria’s delicacies include delicious dishes like wiener schnitzel and goulash soup, for example. What’s your favourite après-ski meal?
Tiroler Gröstl is classic après-ski food, the kind of dish skiers and snowboarders crave after we come off the slopes and shelter from the blizzard inside a cosy mountain restaurant. This traditional Austrian delicacy is actually fairly easy to make, giving you the option of whipping up a batch in the warmth and comfort of your hotel room instead of braving the elements to go to a restaurant and pay through the nose for your plate. Without further ado, here’s our recipe for Tiroler Gröstl.
Tiroler Gröstl is mostly about the prep work and the ingredients here, while they represent the classic recipe, can be substituted literally. This recipe makes Tiroler Gröstl for 4 people.
Slice the potatoes into thin medallions and boil. Set aside.
Chop the bacon and beef into small pieces and fry. Set aside.
Chop the onion and fry with butter in a large skillet. Add the bacon and beef, and then the sliced potatoes. Fry until cooked to your liking and season with salt and caraway.
Fry the eggs in a second pan and place on top of the potato mixture. You may wish to decorate with chopped chives. We recommend serving with a side of salad or something otherwise easy on the digestive system!
Prep time:
30 min
Difficulty:
Easy
Even in ski resorts, more and more restaurants are starting to offer vegan and vegetarian options. For a vegetarian version of Tiroler Gröstl, exchange the meat for tofu. We recommend smoked tofu, as the tart taste marries perfectly with the rest of the dish. Alternately, marinate natural tofu for a tangier option.
Ski holidays in the Alps are just as much about the food as they are about the skiing – aren’t they? And the fantastic part is that every country has its own specialties - Austria’s delicacies include delicious dishes like wiener schnitzel and goulash soup, for example. What’s your favourite après-ski meal?
Born and raised in the ski paradise of Vancouver, Canada, I learned to ski before I can remember, balancing precariously on my parents’ skis as they sailed down the hill. I started snowboarding in my teens and am now delighted to be exploring everything Europe’s ski scene has to offer!
