Bratkartoffeln German Cottage Potatoes With Bacon Food

GERMAN BRATKARTOFFELN RECIPE BY TASTY

Steps:

• Sauté the bacon in a large pan over medium heat until golden brown, about 10 minutes. Remove the bacon from the pan with a slotted spoon, leaving as much grease as possible in the pan, and set aside to drain on paper towels.
• In the pan with the bacon fat, sauté the onions until translucent, for about 5 minutes.
• Remove the onions from the pan, leaving behind any remaining bacon fat.
• Add the vegetable oil to the bacon fat and heat over medium-high heat.
• Add the potatoes to the pan. Season with salt and pepper and sauté the potatoes until they begin to get a golden crust, 15-20 minutes.
• Return the bacon and cooked onions to the pan and toss gently with the potatoes. Sauté for another 5 minutes, until everything is heated through and golden brown.
• Transfer to a serving bowl and garnish with parsley.
• Enjoy!

GERMAN COTTAGE POTATOES WITH BACON

Steps:

• Scrub whole potatoes of the same size and cook in salted water until easily pierced with a fork. Let cool and peel while still warm. Potatoes can be cooked several hours ahead.
• Chop bacon or "Bauchspeck" into small pieces and cook in a large frying pan (11 or 12 inches) until limp. Remove from pan but keep grease in pan. Add the butter and melt, but don't brown.
• Slice the cold potatoes into 1/4 inch slices (5 mm) and place a single layer in the hot fat. Place any extra potatoes on top of the first layer.
• Sprinkle the potatoes with the onions and bacon and let them cook over medium heat for 10 - 15 minutes. Flip them when they become golden brown on the underside, but don't stir them.
• Sprinkle with marjoram, caraway, salt and pepper and cook for 5 - 10 more minutes. Add more butter if necessary, to facilitate browning.
• At home, these potatoes are traditionally served with fried eggs, pickles and green salad.
• Note: I use a non-stick pan, but the potatoes still need a lot of butter and grease to brown properly. This is an occasional treat for most people due to the high fat content, but they sure are good.

VEGETARIAN BRATKARTOFFELN (GERMAN FRIED POTATOES) W/ FETA CHEESE

Steps:

• Boil potatoes in their skins until they are cooked, but not too soft (about 10-15 minutes), then peel and dice them.
• In a skillet fry the onions in oil for a minute then add the vegetarian sausages or bacon if using it. Remove the sausages and onions from the skillet and set aside.
• Fry the diced potatoes by laying the potatoes flat against the pan (you may need to use two pans if yours isn't large enough for all of them to lay flat and touch the pan) with oil and let them stand without mixing until they turn golden brown which should be after 3 or more minutes. After they turn golden brown flip the potatoes to the other side to do the same thing.
• Once both sides are golden brown, add the onions and veggie sausage or vege bacon if using it, mix and then add the feta cheese stirring only once carefully.
• Once the cheese has melted you are finished cooking the Bratkartoffeln.