Weeknight Meals: Tiroler Gröstl

Tiroler Gröstl

Tiroler Gröstl, commonly called Gröstl is native to Austria, more specifically the hiking region of Tirol. It's a delicious way of making use of Sunday's left overs, or make it from scratch.


Serves 4

  • 2 tbsp vegetable oil
  • 14oz lardons (or chopped bacon)
  • 1 large onion (finely chopped)
  • 17oz parboiled potatoes (cut into bite sized chunks)
  • 1 tsp carraway seeds
  • 1 tsp smoked paprika
  • Salt
  • Pepper
  • 4 eggs
  • A bunch of fresh arugula
  • Parsley (chopped)

Step 1: Place a large pan on a medium high heat, add the oil, bacon and onion, cook for 8-10 minutes and then the potatoes and cook for a further 8 minutes. Add the carraway seeds and paprika, cooking for a further minute, tossing well.

Step 2: In a clean pan fry up the eggs. Plate up the bacon, onion and potato mix, serve with the fresh arugula, top with an egg and garnish with the parsley and a crack of pepper. 


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