Tyrolean beef and potato hash

Tyrolean beef and potato hash

Based on 15 ratings

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
500 g potatoes (boiled)
300 g beef (cooked)
30 g parsley
onion
5 tbsp clarified butter (divided)
1 tsp marjoram
eggs
salt
pepper
Metric
Imperial

Utensils

  • frying pan
  • cutting board
  • knife

Enjoy with

Hefeweizen, Erdinger
Enjoy this perfect-for-your-leftovers dish with a full-bodied wheat beer, with sweet notes of banana and clove that work excellently with this hearty dish.

Nutrition per serving

Cal
387
Protein
21g
Fat
25g
Carb
19g

Step 1/3

Chop parsley and set aside. Thinly slice onion and boiled potatoes. Cut beef into bite-sized pieces.
  • 30 parsley
  • 1 onion
  • 500 potatoes
  • 300 beef
  • cutting board
  • knife

Chop parsley and set aside. Thinly slice onion and boiled potatoes. Cut beef into bite-sized pieces.

Step 2/3

Melt some of the clarified butter in a pan over medium-high heat, add onion and boiled potatoes and sauté for approx. 3 min. Add beef pieces and marjoram and fry for another 5 min., until crispy and brown. Season with salt and pepper to taste and transfer to serving plates.
  • 3 tbsp clarified butter
  • 1 tsp marjoram
  • salt
  • pepper
  • frying pan

Melt some of the clarified butter in a pan over medium-high heat, add onion and boiled potatoes and sauté for approx. 3 min. Add beef pieces and marjoram and fry for another 5 min., until crispy and brown. Season with salt and pepper to taste and transfer to serving plates.

Step 3/3

In the same pan, heat the remaining butter over medium heat for approx. 3 – 4 min., and fry eggs until whites are set and yolks are runny. Place on top of the fried potatoes and beef and garnish with chopped parsley. Enjoy!
  • 2 tbsp clarified butter
  • 2 eggs

In the same pan, heat the remaining butter over medium heat for approx. 3 – 4 min., and fry eggs until whites are set and yolks are runny. Place on top of the fried potatoes and beef and garnish with chopped parsley. Enjoy!