Tyrolean Gröstle
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In the Tyrolean Alps this dish is everywhere, both on the slopes in restaurants and in the foothill villages. You can find it with many variations, with pork, beef and roast duck. Some places add marjoram to the potatoes, which is also delicious. This is the simple, and my favorite, variation.
Ingredients:
Procedure:
1. Start sautéing onions cut into strips in oil, when they turn green, add bacon cut into wider strips
2. Add the potatoes, salt and pepper and continue to fry until golden brown
3. In the meantime, prepare the poached eggs (ox eyes), which are then placed on top of the potatoes when serving.
Recommendation:
For beginners, the recipe for poached eggs. More recipes can also be found on the blog: In the Kitchen Always Open ….
