Tyrolean Gröstl

Name: Tyrolean Gröstl
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 3 large onions; 400 g Roast leftovers (pork and beef); 3 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 potty Marjoram

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg waxy potatoes
3 large onions
400 g Roast leftovers (pork and beef)
3 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 potty Marjoram

Directions

1
Wash the potatoes, bring to the boil covered with water and cook for about 20 minutes. Peel and coarsely dice onions. Cut the meat into small pieces. Drain potatoes, rinse, peel and cut into pieces. Heat clarified butter in a large pan. Fry the potatoes for 10 minutes.
2
Add meat and onions and fry everything until crispy. Season with salt and pepper. Wash and chop the marjoram and sprinkle over the potatoes. Serve the Tiroler Gröstl. Serve with lamb's lettuce and beetroot salad
3
Picture 2: Sprinkle with parsley