GERMAN FRIED POTATOES

  • Prep Time
    15 MINUTES
  • Cook Time
    1 HOUR
  • Serving
    2
  • View
    124

This is a no-recipe recipe in that you have to watch the potatoes and onions and bacon and adjust the heat as the components cook and brown.  You want golden potatoes and caramelized onions and crispy bacon at the end.  But those elements do not cook in the same period of time.  Give your potatoes a head start.  This is crucial because you don’t want to have black, char-tasting onions at the end of your cooking time. I used two big russet potatoes and one very large yellow onion and I think this would have been two large servings (okay, maybe four if you and your guests are being polite or shy). Really, I couldn’t stop eating them so it’s a good thing I wasn’t sharing!  I used a 12 inch non-stick skillet which gave the potato medallions plenty of room to cook without overlapping each other which is important because you want to brown both sides of all the potato slices.  These were soooo good with a small filet, green salad and nice red wine.  My mom made these in a big black cast iron skillet when we were growing up.  I don’t remember bacon in her dish but it adds a lot of flavor.  This dish makes your kitchen smell great — the only trick is not burning the onions as the potatoes cook!  Just give your spuds a good head start (I know, I’m repeating myself but that’s the secret) and adjust the heat beneath your skillet.  It’s not rocket science – it just requires a little attention.

Ingredients

German Fried Potatoes

    Directions

    Prepare your potatoes. Peel them roughly - if a little peel is left on them, that's okay. Soak them in ice water for an hour or so, then DRAIN and DRY. This is very important. Slice or chop the onions. Slice the bacon into small chunks (or a large dice).

    Step 1

    Heat a 12 inch non-stick skillet over medium high heat. When the oil is hot, add the sliced potatoes. Cook them until they get some golden brown color on them, but not until they are done. You still have another hour of cooking but we are just trying to give them a head start over the onions.

    Step 2

    Shake the pan or "flip" the potatoes -- move them around while they cook so that they don't get overdone on one side.

    Step 3

    Add some butter for flavor.

    Step 4

    Add the sliced onions and diced bacon.

    Step 5

    Adjust the heat as the bacon, onions and potatoes cook. This is all about getting caramelized onions and crispy bacon while the potatoes get golden. I turned down the heat and put a splatter-guard "lid" over the skillet for the last 20 minutes or so. Total cooking time can be an hour or even a little longer.

    Step 6

    Season with salt and pepper. Serve and enjoy!

    You May Also Like

    Leave a Review

    Your email address will not be published.

    X