100g [lardons] Bacon
2 tbsp Olive Oil
1 large OnionsWhite
1 tsp Caraway Seeds
2 tsp Paprika
1 tsp Red Chilli PowderOptional
2 large Eggs
Classic Tiroler Grostl
Tiroler Grostl is an Austrian classic you must try when skiing this season.
For the last 8 year, I have been lucky enough to ski in Kaprun and a ski season in St Anton.
This traditional Tyrolian recipe would always be on my list of mountain dishes to indulge in after a long morning skiing.
This bacon, onion and potato fry-up is a real Alpine filler and tastes awesome with a cheeky fried egg, fresh garden salad and sauerkraut.
Traditionally, this was a way of using up leftovers from the Sunday roast, similar to what I would call ‘bubble and squeak’.
For a vegetarian Tiroler Grostl option, simply replace the bacon lardons with mushrooms, sweetcorn or courgette. You can also swap the potatoes with sweet potatoes and throw in freshly chopped chilli to spice things up.
Grab yourself a cast iron skillet to make your recipe in if you don’t have one already.
My top 3 Austrian Ski Recipes
- Kaiserschmarrn – A thick, fluffy pancake, roughly chopped, coated in icing sugar and served with local jams such as plum or apple.
Käsespätzle– Austrian Mac & Cheese, you must try this at home!
- Ultimate Austrian Ski Food Guide – It’s hard to pick a final recipe, so you will want to pick one for yourself.
1. Heat a small splash of oil in a large frying pan, fry the bacon and onion together for 10 minutes until the bacon is golden.
2. Lift out of the pan onto a plate, before adding the small chunks of potatoes. Fry until golden and crispy (15 mins). Add more oil if needed.
3. Add the caraway seeds and paprika and lots of seasoning. Keep frying for another minute, often stirring to release their fragrance. Return the bacon and onion and taste it.
4. Fry your eggs and once cooked, sever the Grostl with the egg on top and fresh parsley. For a real authentic touch, serve with a fresh garden salad and sauerkraut.
BIFF, BOSH, SKIING NOSH!