Bratkartoffeln

Bratkartoffeln are a traditional German dish of pan-fried potatoes. The core idea is to turn boiled or cooled potatoes into a crispy, golden crust in a skillet, often with onions and sometimes with bacon or speck. The dish emphasizes simple, robust flavors and flexible leftovers.

Typically, potatoes are cooked in advance (boiled and cooled, or leftovers from a previous meal). They are then sliced or diced and fried in fat, such as pork lard, oil, or butter, until the outside is brown and crisp. Onions are usually added, and bacon or speck is common in many versions. Salt and pepper are the standard seasonings; some cooks finish with chopped parsley.

There are regional variations. In some areas, Bratkartoffeln are fried a second time after the onions begin to brown to increase crispness. The dish may be served as a side dish with meat or sausages or as a main with a fried egg on top (Bratkartoffeln mit Spiegelei). Parsley or paprika can appear as garnish.

Across German-speaking regions, Bratkartoffeln are a staple of home cooking and casual dining. The dish is valued for its versatility, using leftover potatoes and adapting to available ingredients, making it a common accompaniment or a quick, satisfying meal.