Tiroler Gröstel (South Tyrolean Hash)

Tyrolean Groestl - Greaschtl - Fried Potatoes and Beef

Luca Sbardella/CC by 2.0

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 4 servings
Nutrition Facts (per serving)
578 Calories
32g Fat
40g Carbs
33g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 578
% Daily Value*
Total Fat 32g 41%
Saturated Fat 12g 58%
Cholesterol 275mg 92%
Sodium 323mg 14%
Total Carbohydrate 40g 14%
Dietary Fiber 4g 15%
Total Sugars 4g
Protein 33g
Vitamin C 19mg 96%
Calcium 76mg 6%
Iron 5mg 26%
Potassium 1273mg 27%
*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 pound cooked beef

  • 2 tablespoons oil

  • 2 tablespoons unsalted butter, or as needed

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1 tablespoon chopped parsley

  • 1 pinch dried marjoram

  • 1 to 2 pinches caraway seeds

  • 4 large 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 4 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 foodborne illness.