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Tiroler Gröstl — potatoes with beef and a fried egg
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Source: https://recipheon.com/en/recipes/main-dishes/tiroler-grostl-potatoes-with-beef-and-a-fried-egg
About this recipe
Tiroler Gröstl combines golden potatoes, cooked beef, onion and a fried egg, seasoned with caraway and marjoram. This Tyrolean classic makes good use of tender meat left over from broth or an earlier meal. In this recipe, the potatoes are cooked from raw and cooled before frying so that the slices hold their shape and brown well. The beef is already cooked before you begin; it only needs to take on flavor and heat through in the pan. The potatoes are fried in batches and the ingredients combined near the end, so the onion does not burn while the potatoes brown. Each serving is topped with one egg and fresh chives.
Ingredients
Potatoes and cooked beef
800 g raw waxy or mostly waxy potatoes (type A or AB), weighed after peeling
400 g already cooked, tender boneless beef shoulder without sauce, weighed after cooking; refrigerated, such as beef from broth
150 g onion, weighed after peeling
40 g clarified butter — 30 g for the potatoes and 10 g for the onion and beef
2 l water for boiling the potatoes, to be drained off
Eggs and seasonings
4 raw medium eggs, about 200 g without shells
20 g butter (82% fat) for frying the eggs
10 g fresh chives
2 g caraway seeds, lightly crushed
1 g dried marjoram
5 g fine salt
0.5 g ground black pepper
Steps
Put the peeled potatoes in a saucepan and cover with 2 l cold water without salt; halve any very large potatoes. Bring to a boil, then simmer gently for about 15–20 minutes from when the water starts boiling. They should be tender when pierced but not falling apart. The beef used in this recipe must already have been cooked until tender — this step is not for cooking raw meat.
Drain the potatoes thoroughly, let them steam dry for about 5 minutes, then spread them out on a large plate or tray. Leave for a further 30–40 minutes, until they stop steaming and feel cool to the touch. Only then cut them into slices about 8 mm thick. Cool, dry slices are easier to brown without crushing. The cooking water is not used again.
While the potatoes cool, cut the cooked beef into small pieces or short strips, about 2–3 cm long. Remove any tough gristle. Finely chop the onion and snip the chives. Have a large frying pan about 28 cm in diameter and a second pan for the eggs ready. Preheat the oven to 100°C, conventional heat, to keep the fried batches of potatoes warm briefly.
Heat 10 g clarified butter in the large pan over medium-high heat. Add one third of the potatoes in a single layer with gaps between them; fry for 8–10 minutes, turning once the undersides are golden. Do not stir without pausing. Transfer to a baking sheet and place in the warm oven without covering. Fry the other two batches the same way, using 10 g clarified butter for each. Season all the potatoes with a total of 3 g salt; they should have a golden crust and a soft center.
AI-generated Melt the remaining 10 g clarified butter in the same pan. Add the onion and fry over medium heat for 6–7 minutes, until soft and lightly golden. Add the cooked beef, caraway, marjoram, 1 g salt and the pepper, and fry for 3–4 minutes, turning, until the meat is hot in the center too. Do not drain off any fat or pan juices.
As the meat finishes heating, melt 20 g regular butter in the second pan over medium-low heat. Carefully crack in the four eggs, season with the remaining 1 g salt and fry for about 4–5 minutes, until the whites are fully set. Leave the yolks soft or cook them longer to taste; briefly cover the pan if needed. The butter should only sizzle gently, without darkening.
While the eggs fry, add all the warm potatoes to the onion and beef, along with any fat left on the baking sheet. Gently combine with a wide spatula and heat for 2–3 minutes. At this stage, the ingredients can overlap: the aim is to combine and heat them, not to brown them further. Divide into four servings, top each with one egg and sprinkle with chives. Serve immediately, with all the meat, potatoes and pan juices.
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