Grostl alla Tirolese Recipe (Tyrolean Hash)
Category: Main Dishes
Servings: 4
The Grostl alla Tirolese, a traditional Tyrolean dish, is a hearty and flavorful meal that will transport you to the beautiful Alps of northern Italy. Combining crispy potatoes, savory speck (smoked ham), sweet pancetta, and perfectly cooked eggs, this dish embodies rustic comfort food. It’s the perfect choice for a satisfying meal that combines the richness of the pork and the earthiness of the potatoes, topped with fresh herbs and a hint of cumin.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes | 600g |
| Speck (smoked ham) | 150g |
| Sweet pancetta | 160g |
| Eggs | 4 |
| Butter | 50g |
| White onions | 350g |
| Chives | To taste |
| Ground cumin | ½ teaspoon |
| Black pepper | To taste |
| Extra virgin olive oil | To taste |
Instructions
Step 1: Prepare the Potatoes
Begin by peeling the potatoes using a vegetable peeler or small paring knife. Once peeled, cut them into small cubes. Place the cubed potatoes into a large pot of boiling water and cook for about 20 minutes or until they are fork-tender.
Step 2: Prepare the Speck and Pancetta
While the potatoes are cooking, slice the speck into small cubes, approximately 1 cm in size. Similarly, slice the sweet pancetta into bite-sized pieces. Set these aside.
Step 3: Slice the Onions
Peel and finely slice the white onions. These will provide the base for the flavor of the dish, so try to slice them as thin as possible for even cooking.
Step 4: Sauté the Ingredients
In a large skillet, heat a drizzle of extra virgin olive oil over medium heat. Add the speck and pancetta to the pan and sauté until they become crispy and release their delicious fat. Remove the crispy speck and pancetta from the skillet and set aside.
In the same skillet, add butter and let it melt. Add the finely sliced onions to the pan and sauté them until they soften and become golden brown, about 8-10 minutes. This will bring out their natural sweetness and complement the savory pork.
Step 5: Combine the Potatoes and Sautéed Ingredients
Once the potatoes are cooked and drained, add them directly into the skillet with the sautéed onions. Stir to combine, making sure the potatoes are coated with the flavorful fats in the pan.
Step 6: Season the Dish
Season the mixture with ground cumin, black pepper to taste, and a sprinkle of salt. Continue to stir, ensuring the spices are evenly distributed through the dish. Add back the crispy speck and pancetta to the skillet, and gently mix everything together, allowing the flavors to meld.
Step 7: Cook the Eggs
In a separate pan, heat a small amount of butter over medium heat and crack the eggs into the pan. Cook the eggs to your liking, whether sunny-side-up, scrambled, or cooked through. The eggs should be tender and just runny when broken.
Step 8: Assemble the Grostl alla Tirolese
To serve, plate the potato and speck mixture and top each portion with a freshly cooked egg. Sprinkle the dish with freshly chopped chives for a pop of color and freshness. You can also add a final touch of black pepper if you like a bit more spice.
Step 9: Serve and Enjoy
Your Grostl alla Tirolese is now ready to be enjoyed! This dish is best served hot, straight from the pan, with the rich combination of crispy potatoes, smoky speck, savory pancetta, and creamy eggs. It’s a wonderfully filling and satisfying meal, perfect for a hearty lunch or dinner. Pair it with a crisp white wine or a cold beer for an authentic alpine experience.
Enjoy this delightful Tyrolean dish, and don’t forget to share it with friends and family!
