Brat Kartoffel is a simple but very tasty way to serve potatoes.
There are not a lot of recipies from my German heritage that get eaten at our house regularly but this one together with a schnitzel are always popular.
I will admit, this recipe WILL NOT grace the pages of Weight Watchers magazine, but you won’t be having them every day, so just enjoy.
To this in about 15 minutes……(almost forgot to take a pic, had started serving, oops!)
1 kg washed potatoes
1 large brown onion (peeled and diced)
6 rashers short cut bacon (trimmed and diced)
Place the whole unpeeled potatoes in a large saucepan of salted water and bring to the boil.
Boil until just tender.
(Keep checking your potatoes by stabbing them with a metal skewer. If they are over cooked they will fall apart too much when you finish them in the pan)
Allow to cool (for at least 2 hours).
Using a small sharp knife, peel the skin off the potatoes, then chop them in to bite size pieces.
In a large pan, melt 1 tablespoon of butter with a splash of olive oil.
Add the onions and bacon and cook over medium heat until they are just starting to colour.
Add the potatoes and combine well.
Allow the mixture to cook for approximately 15 minutes until it has all browned to your liking.
Try not to stir to often as this will slow down the browing and increase the risk of the potatoes crumbling too much.
You may have to add a little more butter or oil if the mixture appears to be sticking.
Brat Kartoffel is a perfect companion for sausages, schnitzel or a good piece of steak. This recipe will serve 4 as a side dish, just add a few more potatoes if you want some left to snack on the next day. It re-heats in the microwave really well.
What is your g0-to potato recipe?
Sharing for #FYBF at With Some Grace 🙂