in Austria

Original South Tyrolean Gröstl

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Ingredients for 4 servings:

  • 400 g leftovers (sausage or roast leftovers)
  • 1,000 g potatoes
  • 100 g onion(s)
  • 1 bunch of parsley
  • 2 tbsp lard, butter or clarified butter
  • 1 pinch of marjoram
  • 1 pinch(s) of salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Boil potatoes, peel, and slice thinly. Finely chop onions and leftover roast or sausage. Roast the onions until golden brown, add the meat or sausage, brown thoroughly, then add the potatoes, fry until crispy, and season with salt and pepper. Sprinkle with finely chopped parsley and serve. Serve with mustard gherkins or pickled cucumbers, or salads as desired. Grammeln = Greaves; Erdäpfel = Potato

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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