GERMAN FRIED POTATOES
My Grandmother got this recipe when she and my mom lived in Germany. This is my all time favorite way to fix potatoes.
Provided by chris_tam
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Wash potatoes.
- Sometimes I peel the potatoes and sometimes I don't. It's good either way.
- Slice the potatoes into 1/8-inch thick slices.
- I take frozen bacon because it's easier to cut and cut strips down the side to get my one inch pieces.
- Put enough olive oil in a large deep skillet (cast iron is good) to cover bottom of pan about 1/4 inch deep. Add all of the potatoes to the pan, along with cut up bacon which hasn't been cooked yet; diced onions, parsley and salt and pepper.
- Cook on medium high heat, stirring and watching so that potatoes don't burn because they will stick to the bottom of pan as they are cooking and you will need to scrape them up as they are browning.
- You can cover the pan for the first 20 minutes of cooking and cook on low and then turn up the heat for the last 15 minutes or so in order to brown some of the potatoes.
- Good with steaks and a salad.
- Estimated on servings time to make.
GERMAN FRIED POTATOES
This is my family's favorite way to fix potatoes. My mom used to make these with steaks and a salad. Delicious!
Provided by Recipe USA
Categories Potato
Time 1h
Yield 8 , 8 serving(s)
Number Of Ingredients 6
Steps:
- Wash potatoes.
- Sometimes I peel the potatoes and sometimes I don't. It's good with skins off or on.
- Slice the potatoes into 1/8 inch thick slices.
- I take frozen bacon because it's easier to cut and cut strips with kitchen shears to get my one-inch pieces.
- Put enough olive oil in a large deep skillet (cast iron is good) to cover bottom of pan about 1/4 inch deep.
- Add all of the potatoes to the pan, along with cut up bacon which hasn't been cooked yet; diced onions, parsley and salt and pepper.
- Cook on Medium high heat, stirring and watching so that potatoes don't burn -- because they will stick to the bottom of pan as they are cooking and you will need to scrape them up as they are browning.
- You can cover the pan for the first 20 minutes of cooking and cook on low and then turn up the heat for the last 15 minutes or so in order to brown some of the potatoes.
- "My mom used to make these. Got the recipe when we lived in German.
Nutrition Facts : Calories 649.9, Fat 52.8, SaturatedFat 12.3, Cholesterol 38.6, Sodium 491.6, Carbohydrate 34.7, Fiber 4.7, Sugar 3, Protein 10.7
VEGETARIAN BRATKARTOFFELN (GERMAN FRIED POTATOES) W/ FETA CHEESE
My vegetarian German friends gave me this recipe. I cooked this today and really loved it, though I didn't have any feta on hand so I used a little mozzarella. Still, I love feta and I'm positive the feta can only make the recipe taste even better! The vegetarian sausages, hot dogs, or vegetarian bacon are optional, but it really make the potatoes taste more authentic and gives it great flavor. You can also add Baco bits which are vegetarian. Serve with a fresh green side salad.
Provided by Enjolinfam
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 398.4, Fat 19.3, SaturatedFat 9.1, Cholesterol 50.6, Sodium 649.2, Carbohydrate 44.8, Fiber 5.4, Sugar 5.3, Protein 12.9
VEGETARIAN PARMAZANO "CHEESE"
Sprinkle this delightful topping over pasta or pizza, use in "uncheese" recipes, or wherever you would normally use Parmesan cheese.
Provided by Sharon123
Categories Low Cholesterol
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 3
Steps:
- *Toblanch almonds, place them in enough water to completely cover.
- Bring to a boil and simmer for 1-2 minutes.
- Drain and allow to cool, or rinse under cold tap water for rapid cooling.
- Pinch skins between thumb and forefinger at the base of each almond.
- Skins will slip off readily.
- Place all the ingredients in a food processor, and process for several minutes until the almonds are very finely ground.
- Store in a tightly sealed container in the refrigerator.
- Note: This is very easy to make if you have a food processor.
- If you do not have one, you can grind it in an electric nut, spice, or coffee mill.
- Blenders are not recommednded for grinding almonds, since more time and frequent stopping to stir the mixture are necessary.
Nutrition Facts : Calories 652.2, Fat 30.2, SaturatedFat 2.6, Sodium 995.1, Carbohydrate 57.8, Fiber 32.3, Sugar 2.2, Protein 59.2
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