Bratkartoffeln (German Fried Potatoes)

by Julie Cohn

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Bratkartoffeln (German Fried Potatoes) a traditional potato dish, are easy to make, and go perfect with German bratwurst, knockwurst, or Schnitzel.  Add sauerkraut and applesauce and you have the makings of a great Oktoberfest meal!  My (Polish) grandmother used to make these for us all the time for breakfast and dinner–you can’t go wrong with potatoes sauteed in bacon drippings, right?!

Bratkartoffeln (German Fried Potatoes)

  • 3-4 Large White Potatoes
  • 1 Tbsp. Salt
  • 5-6 Pieces of Bacon
  • 3 Tbsp. Finely Minced Onion
  • 2 Tbsp. Bacon drippings
  • Salt and Pepper to taste

Wash and dry the potatoes, then cut them into quarters and place in a large pot.  Add 1 Tbsp salt and cover with water.  Heat to boiling, then reduce heat and simmer for 15-18 minutes on medium low.  Drain potatoes and set aside to cool in the refrigerator for about 45 minutes.  (You can also use leftover cold potatoes)  Heat the oven to 400 degrees.  Place pieces of bacon on a foil-lined cookie sheet, and bake in the oven for 12-15 minutes.


Remove from the oven, let cool for about 5 minutes, then crumble the bacon.  Cut the potatoes into bite-size pieces.  Pour 2 Tbsp. of the bacon drippings into a fry pan and heat on medium high.  Add the onion and saute on medium low for 2-3 minutes.  Drop in the potato and bacon pieces and saute for about 5-7 minutes.  Remove and serve immediately.  Hint: Bratkartoffeln goes wonderful with Chicken with Apple Brandy Sauce!



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