Most hash is made from cured meats, such as corned beef hash or ham hash, but this one is just put together with uncured, boiled or braised beef. Tiroler Gröstel (or Gröstl) is a considered a "Restessen," or a way to use up leftovers. Use the extras from Sunday's roast or "Suppenfleisch" (soup meat) which has been cooked until tender. You may also try cooking your beef in a pressure cooker to reduce the time it takes to prepare.
- Cook, peel and cool or refrigerate the potatoes. These can be leftovers or be cooked on purpose, earlier in the day or the day before using. Cut the potato into 1/4 inch-thick slices.
- Slice the cooked beef, then cut into 1/2 inch squares (or so).
- Chop onion finely.
- Heat 1 tablespoon oil in a large pan and brown the onion. Remove from pan.
- Heat 1 tablespoon oil and 1 tablespoon butter in the pan and add the potatoes. Brown one side without stirring, then flip, add the beef and onions to the pan and season with salt, ground black pepper, a pinch of dried marjoram and a pinch or two of caraway seeds.
- Continue browning until heated through and crispy (cook's choice of when they are done), stirring or flipping as needed. Add oil or butter as necessary.
- In another pan fry 4 eggs in butter.
- Serve hash with fried egg on top, sprinkled with parsley. Good side choices are cooked cabbage ("Warmer Krautsalat") or a green salad.
Note: You may also add chopped bacon to the onions while they are frying for a bolder taste.
See also "Bratkartoffeln."