Tiroler Gröstl' Mit Salat Recipe

prepare potatoes

Cut peeled potatoes into 1–1.5 cm thick slices, then into roughly 1-cm cubes. Place in a pot and cover with cold salted water. Bring to a simmer and cook for 8–10 minutes until just tender but not falling apart. Drain and let steam-dry in the colander for 5 minutes; spread on a tray to cool slightly and dry further (this helps develop a crust when frying).

slice onion and beef

While potatoes cook, thinly slice the onion and cut the cooked beef into 1 cm cubes or short strips. Mince the garlic and chop the fresh marjoram or parsley.

start frying

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add the neutral oil and 1 tablespoon butter. When butter foams and oil shimmers, add the potatoes in a single layer if possible. Let them sit undisturbed for 3–4 minutes to brown on one side.

brown potatoes and onions

Toss or turn the potatoes to brown them on several sides (another 6–8 minutes). Add the sliced onion and continue to cook, stirring occasionally, until the onions soften and caramelize (about 6–8 minutes). If potatoes are browning too quickly, reduce heat to medium.

add beef and seasonings

Push the potatoes and onions to the sides of the pan and add the remaining 1 tablespoon butter. Add the minced garlic and the cubed cooked beef to the pan and toss everything together. Sprinkle the sweet paprika over the mixture and season with salt and freshly ground black pepper. Cook 2–3 minutes more until beef is heated through and everything is well combined and slightly crisp at edges.

finish with herbs and optional eggs

Stir in the chopped marjoram or parsley and adjust seasoning to taste. If serving with fried eggs (traditional), warm a separate nonstick pan over medium heat, add a little butter or oil, and fry the eggs sunny-side up or to your liking. Serve 1 fried egg per portion on top of the Gröstl.

Transfer Gröstl to plates while hot.

prepare vegetables

Wash and spin-dry the salad greens. Halve the cherry tomatoes, thinly slice the cucumber and very thinly slice the red onion. Place everything in a large mixing bowl.

make dressing

In a small bowl or jar combine the white wine vinegar, Dijon mustard, honey (or sugar), salt and pepper. Whisk while slowly streaming in the extra-virgin olive oil until emulsified.

Dress the salad just before serving: toss the greens and vegetables with the dressing to coat lightly. Taste and adjust seasoning if needed.