Madquacker's Austrian potato supper

    30 min

    First tasted this dish in the Austrian Alps after a hard day in the snow. We call it Tyrolla Grosser because it can be quite filling. Had to try and make it at home. Great tummy pleaser after a cold day, frequently cooked during winter months. As in most of my recipes, quantities can be altered, but I have made so many variations of this. This is the basic.

    Nottinghamshire, England, UK
    2 people made this

    Serves: 2 

    • 3 to 4 medium potatoes, peeled and roughly cut into chunky pieces, or leftover boiled potatoes
    • 3 to 4 slices bacon (smoked preferred) cut into strips (lardons)
    • 1 to 2 onions, chopped
    • 1 teaspoon butter or oil
    • 1 to 4 cloves garlic, finely chopped, to taste
    • 1 tablespoon oil for frying, or as needed
    • 2 eggs
    • salt and pepper to taste

    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. If using leftovers start at Step 2. Steam or boil potato chunks until cooked but not soft, about 10 minutes. Drain.
    2. In the meantime, in a large frying pan or saucepan, cook bacon on a low heat to release fat. Remove bacon from pan if sauteing onions.
    3. Cook onion in microwave with butter or oil for 2-3 minutes, or saute in butter or oil on a low heat in frying pan until clear, about 5 minutes.
    4. Add onions and bacon back to the pan. Add potatoes and garlic.
    5. Cook together for 5 to 10 minutes, stirring occasionally to stop anything sticking and to combine ingredients. Add extra oil if required.
    6. Whilst mixture is cooking in pan, in a separate saucepan, boil some water and poach 2 eggs until the whites are firm and the yolks are still runny.
    7. Place potato mixture on plate and top with poached egg. Serve and split open the egg so it runs down the potato mixture.

    Serving suggestion

    Fantastic way to use up boiled potatoes. Not looking for potatoes to brown in final stage but it doesn't matter if they do. Have cooked this as an alternative to an English breakfast. Just add brown sauce and grated cheese for a variation.


    Results can depend on type of potato. Sometimes it holds together but sometimes the potatoes break up. Tastes just as gorgeous either way. Have found steaming is the better way so the potatoes don't get too watery.


    Cooking the onions in the microwave saves time. I use this method for all my recipes now. Place them in a microwavable plastic bag with knob of butter. Loosely tie and cook on full for 2 to 3 minutes. Use bursts of 30 seconds if longer is required. Picked up this tip from a burger van of all places!

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