Original South Tyrolean Gröstl
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g sausae, leftovers or roast leftovers
- g 1,000 potato (s)
- 100 g onion (s)
- 1 bunch parsley
- 2 tablespoon lard (butter or clarified butter)
- 1 pinch (s) marjoram
- 1 pinch (s) pepper
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Boil the potatoes, peel them, chop them into leaves, finely chop the onions and leftover roast or sausage.
- Roast the onions until golden, add the meat or sausage, roast them thoroughly, add the potatoes, fry until crispy, season with salt and season.
- Sprinkle with finely chopped parsley and serve.
- With mustard pickles or pickles, salads as desired.
- Grammel = greaves
- Potato = potato
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