Bratkartoffeln Recipes

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PAN-FRIED POTATOES (BRATKARTOFFELN)



Pan-Fried Potatoes (Bratkartoffeln) image

A quick German favorite from leftover potatoes. The tricks to sucess are cold potatoes, a good non-stick pan and PATIENCE. - Make it a main dish by using onion and bacon or a side with potatoes only. Good with fried meat. Best use firm potatoes, others might cook to mush.

Provided by Inge 1505

Categories     One Dish Meal

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 7

2 lbs potatoes, peeled and cooked
3 tablespoons oil
1/4 teaspoon salt
1 pinch black pepper
3 ounces bacon, diced (optional)
1 medium onion, diced (optional)
1 tablespoon parsley, chopped

Steps:

  • Cut potatoes into evenly thick slices (about 3/16 in ).
  • Use a large pan that will hold potatoes in a single layer or use two pans.
  • Heat oil over medium high heat.
  • If using bacon and onion fry together until onion is translucent.
  • Add potatoes, stir once to mix and then be patient!
  • DON'T stir until potatoes are nicely golden brown on the bottom, 3-5 minutes, only check for color occasionally.
  • Sprinkle with half the salt. Use less salt when using bacon.
  • Turn and fry the same way on the other side until nicely gold-brown.
  • You might need to add a little more oil to the pan if all the oil is soaked up by the potatoes.
  • Taste with salt and pepper.
  • Serve sprinkled with parsley.

GERMAN BRATKARTOFFELN RECIPE BY TASTY



German Bratkartoffeln Recipe by Tasty image

Here's what you need: bacon, yellow onion, vegetable oil, yukon gold potatoes, salt, pepper, fresh parsley

Provided by Kiano Moju

Categories     Sides

Yield 4 servings

Number Of Ingredients 7

1 cup bacon, diced
½ cup yellow onion, diced
½ cup vegetable oil
3 yukon gold potatoes, boiled whole until just tender and cut into quaters
1 teaspoon salt
½ teaspoon pepper
2 tablespoons fresh parsley, chopped

Steps:

  • Sauté the bacon in a large pan over medium heat until golden brown, about 10 minutes. Remove the bacon from the pan with a slotted spoon, leaving as much grease as possible in the pan, and set aside to drain on paper towels.
  • In the pan with the bacon fat, sauté the onions until translucent, for about 5 minutes.
  • Remove the onions from the pan, leaving behind any remaining bacon fat.
  • Add the vegetable oil to the bacon fat and heat over medium-high heat.
  • Add the potatoes to the pan. Season with salt and pepper and sauté the potatoes until they begin to get a golden crust, 15-20 minutes.
  • Return the bacon and cooked onions to the pan and toss gently with the potatoes. Sauté for another 5 minutes, until everything is heated through and golden brown.
  • Transfer to a serving bowl and garnish with parsley.
  • Enjoy!

Nutrition Facts : Calories 556 calories, Carbohydrate 24 grams, Fat 43 grams, Fiber 2 grams, Protein 18 grams, Sugar 2 grams

BRATKARTOFFELN MIT SPECK



BRATKARTOFFELN MIT SPECK image

Translated, fried potatoes with bacon. This is typical of some of the dishes my mother would serve--good ol' home cookin', German style! Recipe: http://germanfood.about.com Photo: J.McGavin

Provided by Ellen Bales

Categories     Other Main Dishes

Time 1h

Number Of Ingredients 7

5 medium potatoes
3 or 4 slice bacon
2 Tbsp butter
1/4 c onion, chopped fine
1/4 tsp caraway seed
1/4 tsp marjoram (optional)
salt and pepper to taste

Steps:

  • 1. Scrub whole potatoes and cook in salted water until they can easily be pierced with a fork, about 30 minutes. Let cool and peel while still warm. They can be cooked several hours ahead.
  • 2. Chop the bacon into small pieces and cook in a large skillet until limp but not crisp. Remove from pan but keep the grease in pan. Add the butter and melt, but don't brown.
  • 3. Slice the cold potatoes into 1/4-inch slices and place in a single layer in the hot grease. Place any extra potatoes on top of the first layer.
  • 4. Sprinkle the potatoes with the onions and bacon and let them cook over medium heat for 10 to 15 minutes. Turn them when the underside becomes brown--but don't stir them.
  • 5. Sprinkle with salt, pepper, caraway seed, and marjoram and cook 10 to 15 more minutes. Add more butter if necessary to facilitate browning.
  • 6. NOTE: In Deutschland, these potatoes are traditionally served with fried eggs, pickles and a green salad.

BRATKARTOFFELN (GERMAN COTTAGE POTATOES WITH BACON)



Bratkartoffeln (German Cottage Potatoes With Bacon) image

German restaurants serve Bratkartoffeln with everything from fish to Schweinehachse. You can cook restaurant-quality pan-fried potatoes at home.

Provided by Jennifer McGavin

Categories     Breakfast     Brunch     Dinner     Lunch     Side Dish

Time 1h

Yield 2

Number Of Ingredients 8

1 pound/500 grams potatoes
Salt, to taste
2 to 3 ounces bacon , chopped, Bauchspeck is best
1 tablespoon butter
1/4 cup finely onion, chopped
Optional : 1/4 teaspoon marjoram
Optional : 1/4 teaspoon caraway seed
Black pepper, to taste

Steps:

  • Gather the ingredients.
  • 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.
  • Chop bacon (or bauchspeck) into small pieces and cook in a large frying pan (11 or 12 inches) over medium heat until limp.
  • Remove from the pan but keep the grease in the pan. Add the butter and melt, but don't brown.
  • 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.
  • Sprinkle the potatoes with the onions and bacon and let them cook over medium heat for 10 to 15 minutes until golden brown.
  • Flip them when they become golden brown on the underside, but don't stir them.
  • Sprinkle with marjoram, caraway, salt, and pepper and cook for 5 to 10 more minutes. Add more butter if necessary, to facilitate browning.
  • Serve and enjoy!

Nutrition Facts : Calories 474 kcal, Carbohydrate 52 g, Cholesterol 57 mg, Fiber 5 g, Protein 21 g, SaturatedFat 9 g, Sodium 898 mg, Sugar 4 g, Fat 21 g, ServingSize 2 plates (2 servings), UnsaturatedFat 0 g

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