Bratkartoffeln (German Cottage Potatoes With Bacon)
German restaurants serve Bratkartoffeln with everything from fish to Schweinehachse. You can cook restaurant-quality pan-fried potatoes at home.
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 1pound/500 grams potatoes
- Salt, to taste
- 2to 3 ounces bacon , chopped, Bauchspeck is best
- 1tablespoon butter
- ¼cup finely onion, chopped
- Optional : 1/4 teaspoon marjoram
- Optional : 1/4 teaspoon caraway seed
- Black pepper, to taste
Instructions
Step 1
Gather the ingredients.Step 2
Scrub whole potatoes of the same size and cook in salted boiling water until easily pierced with a fork. Cool slightly; peel while still warm.Step 3
Chop bacon (or bauchspeck) into small pieces and cook in a large frying pan (11 or 12 inches) over medium heat until limp.Step 4
Remove from the pan but keep the grease in the pan. Add the butter and melt, but don't brown.Step 5
Slice the cold potatoes into 1/4-inch slices and place a single layer in the hot fat. Place any extra potatoes on top of the first layer.Step 6
Sprinkle the potatoes with the onions and bacon and let them cook over medium heat for 10 to 15 minutes until golden brown.Step 7
Flip them when they become golden brown on the underside, but don't stir them.Step 8
Sprinkle with marjoram, caraway, salt, and pepper and cook for 5 to 10 more minutes. Add more butter if necessary, to facilitate browning.Step 9
Serve and enjoy!