Bratkartoffeln with Indian Fried Eggs

Prepare Ingredients

• Once the potatoes are completely cool, peel them (or leave the skin on for a more rustic texture).
• Slice the potatoes into uniform 1/4-inch thick rounds.
• Chop the bacon into 1/2-inch pieces and thinly slice the onion.

Cook Bacon and Onions

• In a large cast-iron or heavy-bottomed skillet, cook the chopped bacon over medium heat for 6-8 minutes, stirring occasionally, until it is brown and crispy.
• Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate, leaving the rendered bacon fat in the skillet.
• Add the sliced onions to the hot bacon fat. Sauté for 5-7 minutes, stirring frequently, until they are soft, translucent, and lightly caramelized.

Fry the Potatoes

• Increase the heat to medium-high. Add the sliced potatoes to the skillet with the onions, spreading them in a single, even layer. Do not overcrowd the pan; cook in batches if necessary.
• If the pan seems dry, add the tablespoon of butter. Let the potatoes fry undisturbed for 5-7 minutes, until a deep golden-brown crust forms on the bottom.
• Using a spatula, flip the potatoes and cook for another 5-7 minutes until the other side is equally crispy and golden.
• Gently toss the potatoes and onions together.

Combine and Serve

• Reduce the heat to low. Return the crispy bacon to the skillet.
• Season with salt and freshly ground black pepper to taste. Gently toss to combine all ingredients.
• Garnish with fresh chopped parsley and serve immediately while hot and crispy.