By eatmundo · July 6, 2026
🇩🇪AI-generated imageSame ingredients, elsewhere in the world
37 matchesDishes from other countries' kitchens, made from the same core ingredients as Bratkartoffeln (German Fried Potatoes). The percentage is the share of ingredients the two recipes have in common.
Corned Beef HashIn the United Kingdom · same ingredients· Same technique77%
Corned Beef HashIn the USA · same ingredients77%
Classic Bubble and SqueakIn the United Kingdom · same ingredients73%
A humble yet incredibly satisfying German classic, Bratkartoffeln features thinly sliced, pan-fried potatoes often combined with crispy bacon and caramelized onions. It's a versatile dish that serves beautifully as a hearty side or a simple, comforting main course.
According to eatmundo's ingredient comparison, the closest dish to Bratkartoffeln from another cuisine is Corned Beef Hash (United Kingdom): the two share 77% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Peel 1 kg of potatoes and slice them into thin, even rounds, about 2-3 mm thick. Rinse them under cold water to remove excess starch, then pat them thoroughly dry with a clean kitchen towel. This crucial step prevents them from sticking and promotes crispiness.
- 2
Finely dice 150g of bacon (if using) and render it in a large, heavy-bottomed skillet over medium heat for about 5-7 minutes until beautifully crispy and golden. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
- 3
Add 1 tablespoon of oil to the pan (if needed) and increase the heat slightly. Add the dried potato slices in a single layer if possible. Fry them undisturbed for 5-7 minutes until a golden crust forms on the bottom.
- 4
Gently flip the potatoes with a spatula, scraping the bottom of the pan to ensure no sticking. Continue frying, flipping every 5-7 minutes, for a total cooking time of about 20-25 minutes until all sides are golden brown and the potatoes are tender when pierced with a fork.
- 5
While the potatoes are cooking, peel and thinly slice 2 medium onions. In the last 10 minutes of potato cooking, add the sliced onions and 1 tablespoon of butter to the skillet.
- 6
Continue to fry everything together, stirring occasionally, until the onions are soft, translucent, and slightly caramelized, about 8-10 minutes. The butter will add a lovely richness and help brown the onions.
- 7
Return the reserved crispy bacon to the pan and stir gently to combine. Season generously with salt and freshly ground black pepper to taste. Give it one final toss to ensure everything is well distributed and heated through.
- 8
Serve the Bratkartoffeln immediately, garnished with fresh chopped parsley. They are wonderful on their own, with a fried egg, or alongside roasted meats. Enjoy the crispy, savory goodness!
Frequently Asked Questions
What is Bratkartoffeln?
Bratkartoffeln is a German dish consisting of sliced potatoes pan-fried with bacon, onions, and seasonings. It is typically served as a savory side dish alongside meat courses or as a main meal in German cuisine.
Should the potatoes be raw or pre-cooked for authentic Bratkartoffeln, and which type works best?
For this Bratkartoffeln, use raw potatoes: peel them, slice them into thin rounds about 2-3 mm thick, rinse them under cold water to remove excess starch, then pat them thoroughly dry. This prevents sticking and promotes crispiness.
What's the secret to getting truly crispy German Fried Potatoes?
Ensure your rinsed raw potato slices are completely dry before frying and use a hot pan with a combination of oil and butter (or bacon fat) without overcrowding. Fry in batches if necessary to allow for proper browning.
When should the onions and bacon be added to Bratkartoffeln to ensure they cook perfectly without burning?
First, render the bacon until crisp and set aside, using its fat to start frying the potatoes. Add the sliced onions to the pan in the last 10 minutes of potato cooking, allowing them to soften and caramelize without burning.
What's a common mistake that prevents Bratkartoffeln from being perfectly browned and tender, and how can I avoid it?
A common mistake is overcrowding the pan, which steams the potatoes instead of frying them. Cook in batches if needed, using sufficient fat and medium-high heat to achieve a golden-brown exterior and tender interior.
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