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Crispy, pan-fried potatoes tossed with savory bacon and sweet caramelized onions. This classic German comfort food is the perfect side dish for sausages, schnitzel, or a hearty breakfast.
For 4 servings
Boil the Potatoes
Prepare Ingredients
Cook Bacon and Onions
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Crispy, pan-fried potatoes tossed with savory bacon and sweet caramelized onions. This classic German comfort food is the perfect side dish for sausages, schnitzel, or a hearty breakfast.
This german recipe takes 50 minutes to prepare and yields 4 servings. At 303.74 calories per serving with 7.69g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner or brunch.
Fry the Potatoes
Combine and Serve
Omit the bacon and fry the potatoes in 2-3 tablespoons of butter or a neutral oil. Add 1/2 teaspoon of smoked paprika with the salt and pepper to mimic a smoky flavor.
Add 1 teaspoon of caraway seeds or 1 tablespoon of fresh marjoram along with the onions for a more traditional German flavor profile.
Turn this side dish into a full meal known as 'Bauernfrühstück' (Farmer's Breakfast) by topping each serving with a sunny-side-up fried egg.
Sauté sliced bell peppers (any color) along with the onions for added flavor, color, and nutrients.
The carbohydrates in potatoes are an excellent source of energy, making this a satisfying and fueling dish.
Potatoes are naturally rich in potassium, an essential mineral that helps regulate fluid balance, muscle contractions, and nerve signals.
Potatoes provide a good amount of Vitamin C, an antioxidant that supports immune function and skin health.
A typical serving of Bratkartoffeln contains approximately 400-450 calories, primarily from the potatoes and bacon fat. The exact number can vary based on the type of bacon used and the amount of butter added.
Bratkartoffeln is a classic comfort food and is best enjoyed in moderation. While potatoes offer potassium and vitamin C, the dish is high in fat and sodium from the bacon and frying process. It's more of an indulgence than a health food.
The two most important secrets are using cold, day-old boiled potatoes, which are drier, and not overcrowding the pan. Frying in a single layer and letting the potatoes sit without stirring allows them to form a perfect golden crust.
Absolutely! For a vegetarian version, simply omit the bacon and use butter or a neutral oil for frying. You can add a pinch of smoked paprika to replicate the smoky flavor.
Waxy potatoes are essential because they hold their shape when cooked. Varieties like Yukon Gold, Red Bliss, Fingerling, or any all-purpose potato work much better than starchy potatoes like Russets, which tend to fall apart.
Yes, using leftover cooked potatoes is a great shortcut and an excellent way to prevent food waste. Simply slice them and proceed with the frying steps.