BRATKARTOFFELN MIT SPECK
Translated, fried potatoes with bacon. This is typical of some of the dishes my mother would serve--good ol' home cookin', German style! Recipe: http://germanfood.about.com Photo: J.McGavin
Provided by Ellen Bales
Categories Other Main Dishes
Time 1h
Number Of Ingredients 7
Steps:
- 1. Scrub whole potatoes and cook in salted water until they can easily be pierced with a fork, about 30 minutes. Let cool and peel while still warm. They can be cooked several hours ahead.
- 2. Chop the bacon into small pieces and cook in a large skillet until limp but not crisp. Remove from pan but keep the grease in pan. Add the butter and melt, but don't brown.
- 3. Slice the cold potatoes into 1/4-inch slices and place in a single layer in the hot grease. Place any extra potatoes on top of the first layer.
- 4. Sprinkle the potatoes with the onions and bacon and let them cook over medium heat for 10 to 15 minutes. Turn them when the underside becomes brown--but don't stir them.
- 5. Sprinkle with salt, pepper, caraway seed, and marjoram and cook 10 to 15 more minutes. Add more butter if necessary to facilitate browning.
- 6. NOTE: In Deutschland, these potatoes are traditionally served with fried eggs, pickles and a green salad.
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