Written by Ralph

Frying raw-sliced potatoes rather than boiling them first gives them a crisper texture. This is how I remember my mother making them, also known as Bratkartoffeln in German.

The bacon and onion round out the potatoes with a smoky, sweet flavour and add to the dish’s crispiness.

Raw fried potatoes with bacon are an ideal side dish for mains such as Feta-Stuffed Pork Chops, Smoked Beef Brisket on a Charcoal Grill, Schnitzel, and Low and Slow Oven-Baked Pork Spareribs.

Enjoy them for brunch, topped with fried eggs, or on their own as a meal.

Ingredients:

• 3 large potatoes, peeled and sliced into 5 mm-thick slices
• 6 slices of bacon, or about 100 g of cubed bacon
• Bacon fat or butter, depending on how lean the bacon is
• 1 medium onion, peeled and thinly sliced into rings or half-rings
• Salt and freshly ground pepper

Instructions:

1. In a deep, lidded skillet, fry the bacon over medium heat until the fat renders, but the bacon is not crisp. 
2. Add the onions and sauté for 2 minutes, then add the potatoes. Add freshly ground pepper and salt as needed, depending on the bacon’s saltiness. Stir to separate the potato slices and distribute everything evenly in the pan.
3. Add about 1/4 cup of water to the pan, stir through, and cover with the lid. Reduce the heat to low and let the potatoes soften and cook through—about 20 minutes.
4. Remove the lid, increase the heat to medium-high, and brown the potatoes for 10 to 15 minutes. Serve immediately.

Oma Marion’s Raw Fried Potatoes with Bacon

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An easy-to-prepare side or main dish of raw-sliced potatoes fried with bacon and onions for a smoky, crispy finish.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Breakfast, Brunch, Main Course, Side Dish

Cuisine: German

Ingredients Method

Ingredients

  

1x2x3x?

• 3 large potatoes peeled and sliced into 5 mm-thick slices
• 6 slices of bacon or about 100 g of cubed bacon
• Bacon fat or butter depending on how lean the bacon is
• 1 medium onion peeled and thinly sliced into rings or half-rings
• Salt and freshly ground pepper

Method

 

1. In a deep, lidded skillet, fry the bacon over medium heat until the fat renders, but the bacon is not crisp.
2. Add the onions and sauté for 2 minutes, then add the potatoes. Add freshly ground pepper and salt as needed, depending on the bacon’s saltiness. Stir to separate the potato slices and distribute everything evenly in the pan.
3. Add about 1/4 cup of water to the pan, stir through, and cover with the lid. Reduce the heat to low and let the potatoes soften and cook through—about 20 minutes.
4. Remove the lid, increase the heat to medium-high, and brown the potatoes for 10 to 15 minutes. Serve immediately.

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