Description
German-Style Pan Fried Potatoes with Bacon, aka Bratkartoffeln, is a traditional Oktoberfest side-dish that is crispy, comforting and jam-packed with flavor!
Ingredients
Scale
- 3 pounds Russett potatoes (about 4 cups diced)
- 1 large Spanish onion, chopped
- 8 slices bacon
- 1 – 2 Tbsp. (each) butter & olive oil
- Salt & black pepper, to taste
- Minced chives for garnish
Instructions
- Peel and dice potatoes and place them in a bowl of cold water while the bacon is frying.
- In a large non-stick frying pan, over medium heat, cook bacon until crispy.
- Remove bacon from the pan and place on a paper-towel lined plate, reserving the bacon fat. When the bacon is cool, crumble and set aside.
- Add the chopped onion to the bacon fat and cook until translucent.
- Using a slotted spoon, remove onions and set aside.
- Remove potatoes from the water, pat completely dry, add them along with butter and olive oil to the pan.
- Cook over low heat until the potatoes are tender and golden.
- As they cook, season with salt and black pepper.
- When ready, add the chopped onions and crumbled bacon back to the pan with the potatoes and give them a gentle stir.
- Place on a serving platter and top with minced chives.