Name: Austrian Tyrolean Beef and Potato Hash
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Austrian
Ingredients: 500 g leftover boiled beef (brisket or shoulder), cut into 1.5 cm cubes; 600 g waxy potatoes, boiled the day before, peeled and sliced 5 mm thick; 2 medium yellow onions, finely diced; 2 tbsp clarified butter or lard; 1 tsp caraway seeds, lightly crushed; 1 tsp dried marjoram; 1/2 tsp sweet paprika; 3/4 tsp fine sea salt, plus more to taste; Freshly ground black pepper, to taste; 2 tbsp chopped flat-leaf parsley; 4 large eggs, room temperature; 2 tbsp neutral oil, for frying; 120 g pickled gherkins or pickled red beets, sliced; 1 tsp chives, finely snipped

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A rustic Tyrolean skillet that turns leftover boiled beef and waxy potatoes into a sizzling one-pan hash with caramelized onions and warming caraway. Traditionally finished with a sunny-side-up egg and a side of vinegary pickled beets or gherkins, it is hearty Alpine comfort food at its most honest.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

485 kcalCalories
27 gFat
10 gSaturated Fat
29 gCarbs
4 gFiber
3 gSugar
28 gProtein
640 mgSodium
980 mgPotassium
70 mgCalcium
3.8 mgIron
18 mgVitamin C
120 mcgVitamin A

Ingredients

For the hash

500 g leftover boiled beef (brisket or shoulder), cut into 1.5 cm cubes
600 g waxy potatoes, boiled the day before, peeled and sliced 5 mm thick
2 medium yellow onions, finely diced
2 tbsp clarified butter or lard
1 tsp caraway seeds, lightly crushed
1 tsp dried marjoram
1/2 tsp sweet paprika
3/4 tsp fine sea salt, plus more to taste
Freshly ground black pepper, to taste
2 tbsp chopped flat-leaf parsley

To serve

4 large eggs, room temperature
2 tbsp neutral oil, for frying
120 g pickled gherkins or pickled red beets, sliced
1 tsp chives, finely snipped

Directions

Heat the clarified butter in a wide cast-iron skillet over medium-high heat until shimmering. Add the diced onions and caraway seeds and cook, stirring often, for 4 to 5 minutes until the onions turn deep golden brown at the edges.
Add the sliced potatoes in an even layer, season with salt, pepper, marjoram, and paprika, and press down gently with a spatula. Let them fry undisturbed for 4 to 5 minutes to build a crust, then toss and repeat once more so both sides get crisp and golden.
Push the potatoes to the sides of the pan, raise the heat slightly, and add the cubed beef in the center. Sear the beef for 2 to 3 minutes, turning, until the edges are lightly browned and warmed through; this step crisps the surface without drying the interior.
Fold the beef into the potatoes, season again to taste, and let everything cook together for another 2 minutes so the flavors meld. Stir in the chopped parsley and remove the skillet from the heat.
While the hash rests, heat the oil in a separate non-stick pan over medium heat and fry the eggs sunny-side up until the whites are set and the yolks remain runny.
Spoon the hash onto warmed plates, top each portion with a fried egg, scatter over the chives, and serve immediately with the pickled gherkins or beets on the side.

Cook’s Notes

Day-old boiled potatoes are essential; freshly boiled ones release too much starch and turn mushy instead of crisping.
Traditional Gröstl uses leftover Tafelspitz or boiled beef; if you start from scratch, simmer 500 g beef shoulder in salted water with root vegetables for 90 minutes, then chill before dicing.
For an authentic touch, render a few thin strips of speck or bacon in the pan first and use the fat to fry the onions.
A splash of beef broth (about 3 tbsp) stirred in at the end loosens any stuck bits and keeps the hash glossy without making it wet.
Serve with a small green salad dressed with mustard vinaigrette to cut through the richness.

DinnerSavoureux