Bratkartoffeln (German Fried Potatoes) vs Authentic Cornish Pasty

Both dishes share potato, onion, butter and pepper, yet use them very differently. Bratkartoffeln fries thin potato slices in a hot skillet, in rendered bacon fat if using bacon plus a little oil, until a golden crust forms; onions and butter go in near the end to soften and lightly caramelize, with parsley as a fresh garnish. The Cornish pasty encloses raw sliced potato, swede, onion and beef, seasoned with pepper, in a buttery pastry and bakes it until golden and tender inside. One offers crisp, browned edges; the other a sealed, savory parcel.