Pan-Fried Potatoes with Bacon and Onions (German Bratkartoffeln)

Bratkartoffeln are German pan fried potatoes. Boiled potatoes are cut into thick slices and pan-fried with butter (sometimes bacon and fat) until crisp. Some variations also include the addition of onions. This is a very common dish in all German-speaking countries, which includes; Germany, Austria, and Switzerland. Braten means to fry and Kartofffeln means potatoes. However, german fries will be known under another name in different places because Bratkartoffeln is an upper german name. For example in Austria and Bavaria, the skillet potato dish will be known as gebratene Erdäpfel or Braterdäpfel. The Austrian German word for potato is not Kartoffeln, it’s Erdäpfel (which means earth apple, same as the French pommes de terre).

1½ lbs small potatoes, boiled in their skins, peeled, then placed the potatoes in the fridge overnight
1 medium onion, finely chopped
4 thin slices bacon or speck, cut into small cubes
1½ Tbsp. extra-virgin olive oil
1½ Tbsp. butter
sea salt
black pepper, freshly ground

Slice the cold potatoes into thin 1/8" slices, then set aside.

Add about 1 Tbsp. of the oil to a large frying pan and heat gently. Fry the onions till soft then add the bacon pieces. Continue frying till the bacon and onions are lightly browned then remove from the pan with a slotted spoon. Set aside for now.

Add the remaining oil and butter to the pan and fry the potato slices over a low-medium heat, turning them occasionally. Allow them to brown lightly on one side before turning, repeating the process till most of the potatoes are golden brown.

Once the potatoes are almost done, return the onion and bacon mix to the pan, season with salt and plenty of black pepper, then continue frying over a medium heat till everything is nicely browned.

Makes 4 servings.