GERMAN FRIED POTATOES

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.