German-Style Pan Fried Potatoes with Bacon, aka Bratkartoffeln, is a traditional Oktoberfest side-dish that is crispy, comforting and jam-packed with flavor!

Ingredients:

  • 3 pounds Russett potatoes (about 4 cups diced)
  • 1 large Spanish onion, chopped
  • 8 slices bacon
  • 1 – 2 Tbsp. (each) butter & olive oil
  • Salt & black pepper, to taste
  • Salt & black pepper, to taste
  • Minced chives for garnish

Instructions:

  1. Peel and dice potatoes and place them in a bowl of cold water while the bacon is frying.
  2. In a large non-stick frying pan, over medium heat, cook bacon until crispy.
  3. Remove bacon from the pan and place on a paper-towel lined plate, reserving the bacon fat. When the bacon is cool, crumble and set aside.
  4. Add the chopped onion to the bacon fat and cook until translucent.
  5. Using a slotted spoon, remove onions and set aside.
  6. Remove potatoes from the water, pat completely dry, add them along with butter and olive oil to the pan.
  7. Cook over low heat until the potatoes are tender and golden.
  8. As they cook, season with salt and black pepper.
  9. When ready, add the chopped onions and crumbled bacon back to the pan with the potatoes and give them a gentle stir.
  10. Place on a serving platter and top with minced chives.

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