Tortino di patate e Carne

Meat and Potato Cake

Originally from Austria, where it is called G’rostl, this dish is a very simple and economical way of using up leftover boiled beef to make a delicious fried ‘cake’ of meat and potatoes flavoured with chives.


  • 50 g ( oz) butter
  • 2 tablespoons chopped fresh chives
  • 400 g (14 oz) cold boiled beef, cut into small chunks
  • 4 cold boiled potatoes, cut into small chunks
  • salt and pepper


Heat the butter in a 17.5 cm (7 inch) pan and snip the chives into the butter. Add the meat, potatoes and salt and pepper. Mix together very thoroughly, then cook for 10 minutes, pressing down with a palette knife to create a crisp crust underneath.

Turn the potato cake over by sliding it on to a plate and then tipping it back into the hot pan. Cook until the other side is also just crisp, then serve at once. It is also very good cold and makes an excellent item for a picnic.