Tiroler Gröstl

This is a filling hash of sausage, bacon and potato, famously cooked at the Gasthaus Bodenalpe at Lech in the Tyrol.


  • 500 g/ 1 lb 2 oz baking potatoes
  • 1 onion
  • 4 tbsp sunflower oil
  • 115 g/ 4 oz speck (smoked fatback), cut into lardons
  • 115 g/ 4 oz smoked bratwurst, cut into thin slices
  • 1 garlic clove, peeled and chopped
  • 1 tbsp chopped fresh marjoram leaves
  • salt and pepper
  • 4 tbsp chopped flat-leaved parsley


Peel the potatoes and onion and cut both into identical thin slices.

Put the sunflower oil into a heavy frying pan and heat until hot but not smoking. Fry the speck lardons until fat begins to run, then add the potato and onion slices and the bratwurst. Sauté for 10–15 minutes, until the potatoes are nicely browned.

Add the garlic and marjoram, and season with salt and pepper. Toss and cook for a further minute. Remove from the heat and stir in the parsley. Serve at once.