Bratkartoffeln Recipes

PAN-FRIED POTATOES (BRATKARTOFFELN)

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

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!

BRATKARTOFFELN MIT SPECK

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)

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!