👨‍🍳 作り方

1. 1

   Heat butter or lard in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat.

   💡 プロのコツ: Using lard will provide a more traditional flavor.
2. 2

   Add the sliced onions to the hot pan and sauté until golden brown and slightly softened. This can take about 5-7 minutes.

   💡 プロのコツ: Don't rush this step; well-caramelized onions add significant flavor.
3. 3

   Add the diced cooked potatoes and cooked meat to the pan with the onions. Spread the mixture evenly in the pan.

   💡 プロのコツ: Try to get a good layer of ingredients for optimal browning.
4. 4

   Cook without stirring for about 5-7 minutes, allowing the bottom layer to crisp up and brown. Then, stir and toss the ingredients to brown the other sides.

   💡 プロのコツ: Resist the urge to stir too often; letting it sit allows for crisping.
5. 5

   If the mixture seems dry, add a splash of beef broth or water and stir to deglaze the pan. Season generously with salt and pepper.

6. 6

   While the Gröstl is finishing, fry the eggs separately in another pan to your liking (sunny-side up is traditional).

   💡 プロのコツ: A perfectly fried egg with a runny yolk is key to a great Gröstl.
7. 7

   Serve the Tiroler Gröstl hot, topped with a fried egg and sprinkled with fresh chopped parsley.

   💡 プロのコツ: Serve directly from the pan for a rustic presentation.