Tiroler Gröstel (South Tyrolean Hash)

Tyrolean Groestl - Greaschtl - Fried Potatoes and Beef

Luca Sbardella/CC by 2.0

  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
435 Calories
19g Fat
34g Carbs
32g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 435
% Daily Value*
Total Fat 19g 24%
Saturated Fat 8g 41%
Cholesterol 287mg 96%
Sodium 218mg 9%
Total Carbohydrate 34g 12%
Dietary Fiber 5g 17%
Protein 32g
Calcium 87mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Most hash is made from cured meats–such as corned beef hash or ham hash–but this one is just put together with uncured, boiled or braised beef. Tiroler Gröstel (or Gröstl) is a considered a restessen or a way to use up leftovers. Use the extras from Sunday's roast or suppenfleisch (soup meat) which has been cooked until tender. You may also try cooking your beef in a pressure cooker to reduce the time it takes to prepare.


  • 1 1/2 pounds potatoes
  • 1 large onion
  • 1/2 to 3/4 pounds cooked beef
  • 2 tablespoons oil
  • 2 tablespoons butter (or as needed)
  • Salt to taste
  • Black pepper to taste
  • 1 tablespoon chopped parsley
  • Pinch dried marjoram
  • 1​ to 2 pinches caraway seeds
  • 4 eggs

Steps to Make It

  1. Cook, peel, and cool or refrigerate the potatoes. These can be leftovers or be cooked on purpose, earlier in the day or the day before using. Cut the potato into 1/4-inch-thick slices.

  2. Slice the cooked beef, then cut into 1/2-inch squares (or so).

  3. Chop onion finely.

  4. Heat 1 tablespoon oil in a large pan and brown the onion. Remove from pan.

  5. Heat 1 tablespoon oil and 1 tablespoon butter in the pan and add the potatoes. Brown one side without stirring, then flip, add the beef and onions to the pan and season with salt, ground black pepper, a pinch of dried marjoram, and a pinch or two of caraway seeds.

  6. Continue browning until heated through and crispy (cook's choice of when they are done), stirring or flipping as needed. Add oil or butter as necessary.

  7. In another pan fry four eggs in butter.

  8. Serve hash with fried egg on top, sprinkled with parsley. Good side choices are cooked cabbage (Warmer Krautsalat) or a green salad.

    Note: You may also add chopped bacon to the onions while they are frying for a bolder taste.

    Try Bratkartoffeln, a similar recipe using potatoes and bacon.

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.