Food recipes
Bratkartoffeln German fried potatoes
Bratkartoffeln German fried potatoes Ingredients: potatoes, raw, skin bacon, meatless onions, raw oil, olive, salad or cooking spices, pepper, black salt, table parsley, fresh Directions: Boil potatoes in their skin u...
Bratkartoffeln German fried potatoes
Ingredients:
potatoes, raw, skin
bacon, meatless
onions, raw
oil, olive, salad or cooking
spices, pepper, black
salt, table
parsley, fresh
Directions:
Boil potatoes in their skin until just tender, but still firm (Do Not Overcook).
Let cool, peel and dice (this step can be done a day in advance - keeping potatoes refrigerated overnight.)
Dice and gently saute bacon in a large frying pan until golden brown.
Remove crisp bacon and set aside.
Add the diced onions to the bacon drippings in the pan.
Saute the onions until translucent, then remove the onions from the pan and set aside with the crisp bacon.
Do not drain any remaining bacon drippings in the pan.
Add the vegetable oil to the bacon drippings and heat over medium-high.
Add the cubed potatoes to the pan.
Sprinkle with salt and pepper and saute the potatoes until they begin to get a golden crust.
Return the crisp bacon and the translucent onions to the pan and toss gently with the potatoes.
Saute for another 5 minutes.
Taste and add more salt and pepper, if desired.
Place into a serving bowl.
Garnish with chopped parsly and serve hot.
Ingredients:
potatoes, raw, skin
bacon, meatless
onions, raw
oil, olive, salad or cooking
spices, pepper, black
salt, table
parsley, fresh
Directions:
Boil potatoes in their skin until just tender, but still firm (Do Not Overcook).
Let cool, peel and dice (this step can be done a day in advance - keeping potatoes refrigerated overnight.)
Dice and gently saute bacon in a large frying pan until golden brown.
Remove crisp bacon and set aside.
Add the diced onions to the bacon drippings in the pan.
Saute the onions until translucent, then remove the onions from the pan and set aside with the crisp bacon.
Do not drain any remaining bacon drippings in the pan.
Add the vegetable oil to the bacon drippings and heat over medium-high.
Add the cubed potatoes to the pan.
Sprinkle with salt and pepper and saute the potatoes until they begin to get a golden crust.
Return the crisp bacon and the translucent onions to the pan and toss gently with the potatoes.
Saute for another 5 minutes.
Taste and add more salt and pepper, if desired.
Place into a serving bowl.
Garnish with chopped parsly and serve hot.