German Fried Potatoes with Bacon and Onions
Bratkartoffeln is a traditional German potato dish usually made with bacon, but you can also use ham or pork belly. While it is typically served with schnitzel or German bratwurst at German restaurants, it also makes a wonderful breakfast or brunch side dish to pair with eggs.
- 1 ½ pounds Noblesse potatoes (about 4 medium), cut in half and sliced ½-inch thick
- 8 ounces thick cut bacon, chopped
- 1-2 tablespoon butter
- 1 medium onion, chopped (about 1 cup)
- Salt and pepper to taste
- Caraways seeds for garnish (optional)
- Fresh marjoram or oregano for garnish (optional)
- Place sliced potatoes in a large pot and cover with cold water. Bring to a boil and cook until they are knife tender. Drain and cool slightly.
- In a large skillet, cook the chopped bacon over medium-high heat until crisp. Remove the bacon and set aside, reserving the bacon fat in the pan.
- Reduce the heat to medium-low, add the onions to the pan with the bacon fat and cook until soft and translucent. Remove onions and set aside with the cooked bacon.
- Increase the heat to medium and add the butter to the pan. When melted, add the sliced potatoes, in a single layer if possible, and cook until browned. Turning the potatoes as need to cook each side evenly, roughly 20-30 minutes in total. Add more butter if needed for browning.
- Add the onion and bacon back to the potatoes, season with salt and pepper and continue cooking until the potatoes are golden brown throughout, about 10 minutes.
- Garnish with caraway seeds and herbs if desired. Serve hot.