Tyrolean Gröstl with Beef & Fried Egg | Skillet Classic

Boil the potatoes in their skins until soft the day before or a few hours before preparation, allow to cool completely, peel, and cut into approx. 5 mm thick slices. Cut the boiled beef (Tafelspitz) into bite-sized, thin slices or strips. Peel the onions and finely dice or cut into thin strips. Wash the parsley, shake dry, and finely chop.

Heat 2 tbsp of clarified butter in a large, heavy cast-iron skillet. Add the sliced potatoes and fry over medium to high heat, turning occasionally, for about 8 to 10 minutes until golden brown and delightfully crispy all over.

Add the onions and sliced beef to the potatoes in the skillet and sauté for about 4 to 5 minutes until the meat is warmed through and the onions take on a light browning. Season the Gröstl generously with caraway seeds, marjoram, salt, and freshly ground black pepper. Reduce the heat and, if necessary, keep the Gröstl warm in the oven at 80 °C.