Tiroler Gröstl: Austrian Potato, Bacon and Egg Fry-Up

Last updated: 15th Aug 2026

Tiroler Gröstl is a classic Austrian mountain dish made by frying cooked potatoes with onions, bacon and leftover meat until everything is crisp and deeply savoury. A fried egg on top turns it into a filling meal with very little extra effort.

This version uses diced cooked beef, but leftover roast pork also works well. The key is to use potatoes that have already been cooked and cooled, because they brown more easily in the pan and hold their shape.

Serve it straight from the pan with a simple green salad or pickled gherkins on the side. It is particularly good after a cold day outdoors or as a warming self-catering ski supper.

Ingredients

Method

1. Heat the olive oil and butter in a large frying pan over a medium-high heat.
2. Add the bacon and cook for 4 to 5 minutes until lightly crisp. Stir in the onions and cook for another 5 minutes until softened.
3. Add the sliced potatoes and fry for 10 to 12 minutes, turning occasionally, until golden and crisp at the edges.
4. Stir in the diced cooked beef and cook for 3 to 4 minutes until heated through and lightly browned. Season with salt and black pepper.
5. Meanwhile, fry the eggs in a separate pan to your liking.
6. Divide the Gröstl between plates or serve straight from the pan, top with the fried eggs and scatter over the chopped parsley.

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