German Pan-Fried Potatoes with Bacon & Onions (Bratkartoffeln mit Speck und Zwiebeln)
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Voorbereiding
Bratkartoffeln, or German pan-fried potatoes, are a popular staple in Germany and can be served as main or a side. They are often prepared with melting onions and crispy bacon. It’s best to use dry-cured bacon from the Schwarzwald or Tirol region, but pancetta is also a good option. When served with fried eggs, this classic comfort dish makes for a fantastic main meal.
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In a HexClad 5 QT/4.7 L Hybrid Dutch Oven, cover potatoes with cold water by at least 1 inch/2½ cm. Add 1 tablespoon of salt and bring to a boil over high heat. Reduce heat to medium and simmer until potatoes are tender and easily pierced with the tip of a knife, about 25 minutes; drain well. Let potatoes cool in colander for 10 minutes, then peel while still warm. Transfer to a large bowl, cover and cool completely in refrigerator. Once cool, slice potatoes into thin rounds.
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In a HexClad 12”/30 cm Hybrid Fry Pan, fry the bacon over low heat until the fat is rendered and bacon starts to brown, about 5 minutes. Add 1 tablespoon/15 grams of butter, onions and a pinch of salt and cook, stirring occasionally, until onion is softened and bacon is browned, about 5 minutes more/ Transfer to a large bowl and set aside. Do not wipe out the pan.
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Return the pan to medium heat and add 1 tablespoons/15 grams butter. Add one third of the potatoes and season with salt and pepper. Fry until golden, about 4 minutes. Turn and continue to cook for another 4 minutes until golden on the other side. Transfer to the bowl with the bacon and repeat the process two more times with remaining potatoes and 1 tablespoons/15 grams butter per batch. Toss potatoes with onion and bacon and tent with foil to keep warm.
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Heat a quarter of the remaining 1 tablespoons/15 grams butter butter in a HexClad 8”/20 cm Hybrid Fry Pan over medium-high heat. Crack 2 eggs into the pan, season with salt and pepper and fry until crispy and whites are just cooked, 3 to 5 minutes. Slide eggs onto a plate and keep warm. Repeat 3 more times, adding more butter for each batch. Server potatoes topped with eggs and sprinkled with chives.
