During the year I lived in Innsbruck, Austria, I discovered a multitude of delicious dishes, hearty, full-flavored affairs that were usually unique to their individual tals (valleys) and mountain-top villages One of my favorites was Gröstl from the Tyrolean Alps where Innsbruck is located. It’s a hash of sorts, starting with leftover pan-fried or roasted potatoes, and welcoming sauteed onions along with whatever cooked meats and veggies made an appearance at dinner earlier in the week.
Typically, the Gröstl of the Tyrol contains chunks of some type of cooked pork, bacon and/or sausage, and fresh or dried herbs – thyme is a must. The aromatic hodgepodge is then topped with a fried egg. Poke it with a fork and the yellow rivulets moisten the ingredients and blend the flavors together.
Last night I re-created Gröstl here in the boonies of the Colorado Rockies. Along with the de rigueur pan-sauteed potatoes and onions, I added leftover flank steak (from Gordon Hamersley’s Grilled Flank Steak with Coffee and Black Pepper Marinade); grilled chicken breast (that had topped a quinoa salad a few nights earlier); steamed snow peas; and chunks of cooked carrot. I topped the creation with a fried egg and a flurry of freshly snipped chives.
It’s the quintessential dish for a cold, snowy or rainy night. Comfort food at its best – and easy and inexpensive to prepare.
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