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German Fried Potatoes ~ Bratkartoffeln
➤ by Oma Gerhild Fulson
Mom had several fried potato recipes, aka Bratkartoffeln, all variations on the one listed below. Each slightly different. All delicious.
The aroma in the house was mouth-watering when she made these. For her, these were quick and easy lunch recipes. For me? I just plain loved pan fried potatoes!
There are so many recipes using potatoes, but this one for Bratkartoffeln is truly among the most popular. I'm showing three different ways to prepare the potatoes, before frying. The first one gives the BEST Bratkartoffeln, but the other two are mighty delicious as well. :)
3 Ways to Prepare your Potatoes ...
1. Start the day before for the best Bratkartoffeln
For the absolutely BEST Bratkartoffeln, the type you'll get in the best German restaurants, start your potatoes the day before. This method is a bit more work, but it yields the very best Bratkartoffeln.
- Select potatoes of the same size. Scrub. Put into pot and cover with water. Add 1 tsp salt.
- Cook until tender (check with knife inserted into potato ... should slide in easily). Depending on the size of your potatoes, may take 20 - 30 minutes.
- Drain and let cool.
- Peel. Cover and put into fridge until the next day.
- When ready to make Bratkartoffeln, cut into slices. Continue with recipe above.
2. Great way to use leftover potatoes
Have leftover boiled potatoes? Or, perhaps, plan to have leftovers in order to make them this way. In fact, this is the way my Mutti always made them, and the way I usually make them as well.
- Slice leftover cooked potatoes and continue with the recipe above.
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3. Start with raw potatoes
What do you do when you've got a Bratkartoffeln craving and no pre-cooked potatoes? Just use raw ones!
- Peel raw potatoes.
- Slice.
- Proceed as above. You'll just need to let them cook a bit longer (I cover the pan to help speed things up, removing the lid just before they are done so that they crisp up a bit.)
Below, hubby made these from raw potatoes using the BBQ side burner. Paired with hamburgers, a delicious dinner!
If you're a camper, make these, using raw potatoes, over a campfire. We always did when we were camping.
Just be ready to feed the rest of the campers as they come by, because they were enticed by the wonderful aroma wafting through the air!
Ready to make some Bratkartoffeln?
Oma's German Fried Potatoes ~ Bratkartoffeln
Mom had several fried potato recipes, aka Bratkartoffeln, all variations on the one listed below. Each slightly different. All delicious.
The aroma in the house was mouth-watering when she made these. For her, these were quick and easy lunch recipes. For me? I just plain loved pan fried potatoes!
Prep Time
10 minutes |
Cook Time
5 - 10 minutes |
Total Time15 - 20 minutes |
Servings:
Makes 2 - 3 servings
Ingredients:
- 1 lb potatoes (either precooked, leftover, or raw potatoes.)
- 2 tbsp butter OR 8 slices bacon, diced
- ½ onion, diced
- salt, pepper
Instructions:
- In a large skillet, heat butter or oil, or saute bacon until golden brown. Remove bacon pieces and set aside. Add potatoes.
- Fry for about 5 minutes before turning to allow potato slices to brown. Turn, adding onions and continuing to gently turn as needed. Add more butter, if needed. (If using raw potatoes, cover slightly during cooking.)
- After potatoes are browned (and tender if using raw potatoes), add reserved bacon (if using), season with salt and freshly ground pepper.
- Serve immediately.
Notes/Hints:
- Just before serving, pour 4 slightly beaten raw eggs over potatoes, gently toss and allow to cook a few minutes until eggs are set. This is similar to Hoppel Poppel.
- Add fresh parsley and/or chives.
- Add more or less onions, as desired. Chopped green onions - tops and bottoms - would be great.
- Add some leftover meat pieces to the potatoes while they are cooking.
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Fried Potato Recipes: Bratkartofflen made Just like Oma
By Oma Gerhild Fulson
Fried potato recipes are among my favorites. Using raw or cooked potatoes, these Bratkartoffeln add some bacon, some onion, and various other ingredients.
Ingredients: potatoes, butter or bacon, onion, spices,
For the full recipe, scroll up ...
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➤ Erika Neumayer Ehrat, Owner & designer of Rare Dirndl
Hi, I'm Oma Gerhild! I'm a food writer and cookbook author, always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result. Read more
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