Grøstl – a SHA-3 candidate
About the name
Gröstl is an Austrian dish, usually made of leftover potatoes and pork, cut into slices. These are roasted on a pan together with onions and butterfat. The dish is often seasoned with salt, pepper, marjoram, cumin, and parsley, and served with a fried egg or kraut (cabbage). Hence, gröstl is somewhat similar to the American dish called hash.
The letter ‘ö’ was replaced by ‘ø’, which is a letter in the Danish alphabet that is pronounced in the same way as ‘ö’. This way, the name, like the hash function itself, contains a mix of Austrian and Danish influences.
The pronunciation of Grøstl may seem challenging. If you think so, then think of the letter ‘ø’ as the ‘i’ in "bird". This letter is a so-called close-mid front rounded vowel.
The letter ‘ø’ may not appear on your keyboard. It can be written in a number of word processing environments as follows:
| Environment | Command for ‘ø’ |
|---|---|
| LaTeX | {\o} |
| HTML | ø or ø |
| Windows | Alt + 0248 |
Gröstl in other countries
A dish similar to Gröstl exists in many countries. Here are the terms used for this dish in other countries. If you have additions or corrections to this list, please contact a member of the Grøstl team.
| Name | Country |
|---|---|
| Gröstl | Austria |
| Hash | USA |
| Bubble and squeak | United Kingdom |
| Rumbledethumps/Stovies | Scotland |
| Colcannon | Ireland |
| Rösti | Switzerland |
| Bauernfrühstück | Germany |
| Stamppot | Netherlands |
| Pyttipanna | Norway, Sweden |
| Pyttipannu | Finland |
| Biksemad | Denmark |
| Roupa Velha | Portugal |
| Bergerdil | Malaysia |
| Ha'DIBaH 'ay'mey 'oQqar je | Qo'noS (Klingon) |