Allow potatoes to cool completely
Potatoes from the previous day contain less surface moisture and can be cut cleanly. Freshly cooked potatoes break much easier when turned.
German Recipe
German fried potatoes with bacon and onions
Peel and slice the potatoes into even slices. Slowly drain the bacon in the pan and remove as soon as it is crispy. Add the clarified butter or ghee and fry the potatoes in one layer. Do not turn until the bottom is brown. Return the onion and bacon to the pan and continue frying until the onions are soft. Season with salt, pepper, marjoram and parsley.
Total time
40 min
Calories
520 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
How to make pan-fried potatoes with bacon and onion
Add clarified butter or ghee and fry potatoes in one layer. Do not turn until the bottom is brown. Return onions and bacon to the pan and continue frying until the onions are tender. Season with salt, pepper, marjoram and parsley.
Quick Dinners
Dinner
German Recipes
Potatoes
Recipe
German fried potatoes with bacon and onions
Peel and slice the potatoes into even slices. Slowly drain the bacon in the pan and remove as soon as it is crispy.
Ingredients
4 servings
Method
-
1
Cut potatoes
Peel and slice the potatoes evenly.
-
2
Dropping bacon
Slowly drain the bacon in the pan and remove as soon as it is crispy.
-
3
Roast potatoes
Add clarified butter or ghee and fry potatoes in one layer, turning only when the underside is brown.
-
4
Add onions
Return the onions and bacon to the pan and continue frying until the onions are tender.
-
5
Season to taste
Season with salt, pepper, marjoram and parsley.
Kitchen know-how
Tips for German fried potatoes with bacon and onions
Add only one layer to the pan
Fry potato slices side by side instead of on top of each other. An overfilled pan retains steam and prevents the dry, golden brown crust.
Onions only after the first browning
Add the onions only when the potatoes are already coloured. The fine strips do not burn while the slices are still crispy.
Variations
How to adapt this recipe
Leave out the bacon and fry the mushrooms separately, adding some smoked paprika and marjoram for a hearty spice.
Fry one egg per portion in a second pan and place on the finished potatoes. Cucumber or a small salad add fresh acidity.
Nutrition per serving
520kcal
48.0 gCarbohydrates
14.0 gProtein
28.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about German fried potatoes with bacon and onions
Yes, thin, raw slices need to be covered and fry over medium heat for about ten minutes. Then remove the lid, increase the heat and fry until crispy.
The pan and fat were often not hot enough or the slices were moved too early, but only turn when a firm brown underside has formed.
Use a large heavy-based pan, work in small portions and turn only rarely. Keep the finished slices open in the oven between two passes.
Best in a hot pan with a little butter. Microwave and closed pot generate steam and soften the previously crispy surfaces.
Keep cooking