Tyrol grestl.

Tyrol grestl

Tyrol grestl peasant / rural / mountain cuisine – it’s certainly not for everybody. But I’m just one of those fans, so now tell you about a wonderful thing, which is prepared in Germany and Austria.
As the name implies, this version is closer to what is prepared in Tyrol. By the way, in Innsbruck has its own interpretation of the recipe.But if you come to Bavaria, you will find grestl there. Whether to cook it with tomatoes, sausage or veal (just Innsbruck) – it does not matter, it’s our old friend.
Returning to the Tyrolean variant, it is often served with a fried egg. So all together. And how could it be otherwise, the whole point of this: left home Sunday roast, Monday will grestl.

-potatoes 500g.
-bacon or ham 40 gr.
-onion 1-2 pieces.
-cumin seeds 1 ch. l.
-Paprika 1.5 h. liter.
-a bunch of parsley to taste
-vegetable oil to taste
-salt and pepper to taste

Wash potatoes. Boil until cooked in their skins. Cool, cut.
In a frying pan heat the oil and fry the bacon and onion until golden brown.
Put the onion and bacon on a plate.
In a pan put the potatoes and fry until golden brown.
Add cumin and paprika and mix. Cook for another minute or two.
Return to the pan the onion and bacon. Stir. Season with salt and pepper. Sprinkle with parsley and serve.

Tyrol grestl

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