Tyrolean Potato and Meat Skillet

Ingredients

• 1.5 lbs medium waxy potatoes, unpeeled
• ½ lb beef chuck or chuck eye roast, cut into 1/2-inch cubes
• ½ lb pork shoulder, cut into 1/2-inch cubes
• 2 whole large yellow onions
• 4 whole large eggs
• 4 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• ½ tsp fresh cracked black pepper
• ½ tsp caraway seeds
• 2 tbsp fresh flat-leaf parsley, finely chopped
• 1 tbsp fresh chives, cut into 1-inch pieces

Instructions

1. 1

   Cut 1.5 lbs of medium waxy potatoes (leave skin on) into 1/2-inch cubes — you want them uniform so they cook at the same rate. Toss them in a bowl and set aside.

2. 2

   Pat 0.5 lb beef chuck and 0.5 lb pork shoulder completely dry with paper towels — moisture prevents proper browning. Leave the pieces in 1/2-inch cubes, about the size of the potatoes.

3. 3

   Dice 2 large yellow onions into 1/4-inch pieces. You want them smaller than the meat and potatoes so they caramelize into the mixture.

4. 4

   Set a large 14-inch cast iron skillet over medium-high heat. Let it preheat for 2 minutes until a drop of water sizzles and evaporates immediately.

5. 5

   Add the cubed beef and pork to the dry, hot skillet — don't move them for the first 3-4 minutes. You're looking for a deep golden-brown crust on one side. Then stir and continue cooking until all surfaces are browned and the meat is no longer pink inside, about 8-10 minutes total. Transfer to a clean plate and set aside.

6. 6

   Add 2 tbsp of extra-virgin olive oil to the same skillet. Once shimmering, add the diced onions in a single layer. Cook without stirring for 3-4 minutes, letting them char slightly on the bottom. Stir and continue cooking, stirring every 2-3 minutes, until they're golden and soft, about 8-10 minutes total. The onions should smell sweet and caramelized, not raw or burnt.

7. 7

   Add the remaining 2 tbsp of extra-virgin olive oil to the skillet. Add the cubed potatoes, spreading them in a single layer. Let them sit untouched for 4-5 minutes — you want the bottoms to develop a golden crust. Stir and continue cooking, stirring every 3-4 minutes, until the potatoes are golden and crispy on the outside and tender when pierced with a fork, about 15-18 minutes.

8. 8

   Return the cooked meat to the skillet. Sprinkle in 1 tsp kosher salt, 0.5 tsp fresh cracked black pepper, and 0.5 tsp caraway seeds. Toss everything together gently but thoroughly, making sure the meat, potatoes, and onions are evenly distributed. Taste and adjust seasoning if needed — the dish should be well-seasoned but not salty.

9. 9

   Create 4 small wells in the mixture by gently pushing the gröstl to the sides. Crack 1 large egg into each well. Reduce heat to medium-low and cover the skillet loosely with a sheet of aluminum foil. Cook for 4-5 minutes, until the egg whites are set but the yolks still jiggle slightly when you nudge the pan — this is the Tyrolean way.

10. 10

    Remove from heat. Sprinkle 2 tbsp of fresh flat-leaf parsley and 1 tbsp of fresh chives over the top. Serve directly from the skillet while hot and crispy. The eggs will continue to cook slightly from carryover heat.

Tools you’ll need

• cutting board
• sharp chef's knife
• paper towels
• large bowl
• 14-inch cast iron skillet
• wooden spoon or silicone spatula
• kitchen tongs
• clean plate
• sheet of aluminum foil
• fork

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