Sizzling Bratkartoffeln: German Pan-Fried Potatoes with Bacon and Onions

Ingredients You’ll Need

To prepare Bratkartoffeln, gather the following ingredients:

• 2 pounds (900g) of waxy potatoes: These are ideal as they hold their shape well during frying.
• 6 strips of bacon: For a deliciously smoky flavor.
• 1 large onion: Finely chopped to blend seamlessly with the potatoes.
• 2 tablespoons of vegetable oil: For frying.
• 2 tablespoons of unsalted butter: Adds richness and helps in achieving a crisp texture.
• Salt and freshly ground black pepper: To taste.
• 1 teaspoon of paprika: Optional, for a touch of smokiness.
• Fresh parsley: Chopped, for garnish.

Preparation Steps

1. Prepare the Potatoes

Start by peeling the potatoes and cutting them into evenly sized cubes. To ensure they cook uniformly, aim for cubes about 1/2 inch in size. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Once boiling, reduce the heat and let the potatoes simmer for about 10 minutes, or until they are just tender but not falling apart. Drain the potatoes and let them cool slightly.

2. Cook the Bacon

While the potatoes are cooking, heat a large skillet over medium heat. Add the bacon strips and cook them until they are crispy, about 5-7 minutes. Remove the bacon from the skillet and set aside on paper towels to drain. Once cooled, crumble the bacon into small pieces.

3. Fry the Onions

In the same skillet where you cooked the bacon, add the vegetable oil. Add the finely chopped onions and sauté until they become translucent and start to caramelize, about 5 minutes. Stir occasionally to ensure they cook evenly. Once they are soft and golden, remove them from the skillet and set them aside with the bacon.

4. Pan-Fry the Potatoes

Add the butter to the same skillet and let it melt. Then, add the drained potatoes, spreading them out in a single layer. Let the potatoes cook undisturbed for about 5 minutes, allowing them to develop a crispy, golden-brown crust. After 5 minutes, stir the potatoes gently to ensure even browning. Continue to cook for another 5 minutes or until they are crispy on the outside and tender on the inside.

5. Combine Ingredients

Once the potatoes are beautifully crisped, add the crumbled bacon and sautéed onions back into the skillet. Stir to combine all the ingredients evenly. Season with salt, black pepper, and paprika if using. Let everything cook together for an additional 2-3 minutes to allow the flavors to meld.

6. Garnish and Serve

Remove the skillet from heat and transfer the Bratkartoffeln to a serving dish. Garnish with freshly chopped parsley for a touch of color and freshness. Serve hot as a side dish or as a hearty main course.

Tips for Perfect Bratkartoffeln

• Potato Variety: Waxy potatoes, such as Yukon Gold or Red Bliss, are best for this recipe because they hold their shape well during cooking. Avoid starchy potatoes like Russets, which can become mushy.
• Pre-cooking Potatoes: Boiling the potatoes before frying helps to ensure they cook evenly and become crispy on the outside while remaining soft inside.
• Skillet Choice: A cast-iron skillet is ideal for achieving a crispy texture, but any heavy-bottomed skillet will work.
• Crispy Bacon: For extra crispy bacon, ensure that it’s fully drained and crumbled before adding it back to the skillet.

The delightful crunch of the Bratkartoffeln, combined with the savory notes of bacon and the sweetness of caramelized onions, creates a dish that's hard to resist. It’s perfect for breakfast, lunch, or dinner, and pairs beautifully with a simple green salad or a hearty meat main course. Enjoy this taste of Germany and let the comforting flavors bring warmth to your table.

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