Tortino di patate e Carne

Meat and Potato Cake

Preparation info
  • Serves


    • Difficulty


Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

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


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 palet