Austrian hash (Tiroler Gröstl)

Austrian hash is similar to breakfast hash or bubble and squeak with fried eggs. Bacon, onions and potatoes roasted in a pan. I love to eat this dish in an alpine cabin after skiing, it brings your energy back.

Print Recipe
Hash Potatoes
40 minutes
1.2 lbs potatoes
6.6 oz bacon
0.5 bunch parsley
1 pinch salt
1 pinch pepper
4 eggs
2 teaspoons vegetable oil
1 tablespoon butter
  1. Prepare the ingredients.
    Wash the potatoes and parsley. Finely chop the parsley. Peel and finely dice the onion and bacon.
  2. Cook the potatoes
    Place the potatoes in a large saucepan, and cover with water. Bring to the boil over medium-high head and then reduce heat. Cook until the potatoes are soft through (ca. 20 minutes).
    Cook potatoes
  3. Brown the bacon and onion
    While the potatoes are cooking, heat a large pan to medium-high. Brown the bacon in the pan until lightly browned. Add the onion to the browned bacon and fry until the onion is browned.
    Brown bacon and onion
  4. Make the hash
    Peel and slice the potatoes, when cooked. Heat the pan with the bacon and onion mixture to medium high and add the sliced potatoes. If the pan seems dry, add butter. Stir occasionally until the potatoes are light brown. Season with salt, pepper and parsley to taste.
    Peel potatoes
  5. Fry the eggs
    In a pan, heat 2 teaspoons of oil on medium-high. Crack the eggs into the pan. Cook for 3-5 minutes, or until the eggs are cooked to your preferred consistency. Season with salt and pepper to taste. Serve the finish hash topped with the fried eggs.
    Fried eggs
My little secret

If you are vegetarian, instead of bacon use vegetables like peppers, broccoli, zucchini or mushrooms.

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