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Tiroler Gröstl recipe

By: Roy at 02 April 2019
Tiroler Gr à stl Herrsching
Austria is mainly known worldwide as a winter sports area with beautiful scenery. Especially the stunning mountain country where you can really relax in one of the many chalets. Of course, this reputation is wholly justified. Nevertheless, it is important to remember that Austria has so much more to offer. For example, many delicious mountain recipes come from Austrian cuisine. A perfect example of such a tasty, hearty meal is the famous Tiroler Gröstl.

Anyone who has ever eaten a meal in one of the many hostels in the Austrian ski resorts has undoubtedly come into contact with Tiroler Gröstl. With our Tiroler Gröstl recipe, you can now rekindle those happy memories of your last skiing holiday from the warmth and convenience of your own home.

A short history

One of the nicest things about the typical Alpine meals is that there is always a good story behind them. Your meal is not just something to eat but a real piece of history. Fortunately, Tiroler Gröstl is no exception. The dish originated, as the name suggests, in the Tyrol region. Legend has it that a chef of the guesthouses in this region always made too much food for the guests. For those who are acquainted with Austrian hospitality, this certainly rings true! One time, the same chef prepared a meal for the staff with the leftover food. The result was clearly appreciated, and a traditional dish was born! It's a bit like the English bubble and squeak. Delicious with a fried egg.

Tiroler Gröstl recipe

Enough for four people
  • 650 grams of potatoes
  • 350 grams of bacon
  • 1 onion
  • 90 grams of butter
  • Salt and pepper
  • 1 teaspoon of marjoram
  • 4 eggs
  • 2 tablespoons of parsley
  • 2 tablespoons of butter

Tiroler Gröstl recipe: method

Start by boiling the potatoes in their skins for about 10 minutes. Once the potatoes are cooked, drain them and remove the skin. When this is done, cut the potatoes into thin slices.

Then, put the pan on the stove with a little butter and fry the onion. When the pan is hot enough, add the potato slices. Stand by the hob and turn the potato slices regularly until they are a nice, golden brown colour. Then add the bacon cubes. Season to taste with the salt, pepper and marjoram. You can, of course, make adjustments to your taste here. Not everyone loves marjoram, for example.
Once the bacon cubes are almost ready, take another pan and fry the eggs in it. You can also season these with salt and pepper. Continue to cook both pans until the eggs are ready. Then scoop out the Gröstl on a plate, sprinkle with a little parsley and finish with a fried egg on top. Repeat this process for each plate, and you can begin on a delicious and hearty meal!

The most important ingredient; potato

Looking for a bit more flavour?

The recipe as described above is the traditional recipe as you will find it in the Austrian gasthoven. However, there are plenty of possible variations. To add even more flavour and heartiness (which may be necessary after a day of intense exercise on the slopes!) some serve the Tyrolean Gröstl mixed with some pieces of sausage or beef throughout the dish. The method is exactly the same, only with a little more meat.

Everyone agrees on one thing: you should always eat Tiroler Gröstl accompanied by an ice-cold bottle of beer!


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