Bratkartoffeln (fried potatoes with bacon and onion)

Bratkartoffeln are an indispensable side dish in German cooking: boiled, sliced potatoes fried in bacon-and-onion fat. On their own with a fried egg they make a hearty supper, but they are also happily served with roast meats, fish and sausages. The key is potatoes boiled the day before.

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Method

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1. Peel the cooked potatoes and cut into 5 mm thick slices.
2. Heat the fat in a large pan and fry the bacon until browned and its fat has rendered.
3. Add the potatoes in one layer and fry over medium-high heat for 8-10 minutes, turning rarely, until a golden crust forms. ⏱ Timer: 8 min
4. Turn the slices and fry the other side for 6-8 minutes. ⏱ Timer: 6 min
5. Add the onion and marjoram and fry for another 4-5 minutes until the onion is golden. ⏱ Timer: 4 min
6. Season with salt and pepper, sprinkle with parsley and serve with a fried egg or pickles.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Use cooled boiled potatoes, because fresh, warm potatoes fall apart and do not crisp up.
• Fry the potatoes in a single layer and do not crowd the pan, so they do not steam.
• Add the onion only at the end, as it burns quickly.

Frequently asked questions

Can it be made with raw potatoes?

Yes, but slice them thin and first steam them covered for 10 minutes.

How does it differ from Rösti?

Rösti is made from grated potato, Bratkartoffeln from boiled slices.

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