Bratkartoffeln

 This dish, consisting of thinly sliced potatoes, is sometimes called German Fries in English, but the literal translation is simply fried potatoes.  The most important ingredients are the bacon, potato, onion, and salt and pepper.  Other spices can be added to taste, but I always keep it simple.

Ingredients:

• 3 tablespoons butter, or lard.
• 5 or 6 potatoes (I usually use russets, but red are good too).
• 1 medium sliced and diced onion.
• About 2 ounces or so of diced bacon.   Click here to find out where it comes from.
• Salt and pepper to taste.
• A sprinkle of parsley (optional)

How to:

• Boil the potatoes until just about done, but still slightly firm, with the skin on.
• cool in the fridge for a couple of hours
• Peel potatoes by scraping the skin off, then cut them into fairly thin slices, about 1/8 or so inch.
• Fry the diced onion, diced bacon and sliced potatoes in the butter or lard until the potatoes are lightly browned with some crisp edges.  I use a large frying pan on medium to high heat, turning the heat down as required.  Turn frequently.  
• Salt and pepper to taste, and sprinkle with dried parsley if desired.
  

Goes with:

This goes well with just about any salad as a side.  

It also works well with a side of French style green beans.  

Bratkartoffeln and Bratwurst belong together, but you can use just about any sausage or pork chops.