There was a request for Bratkartoffeln which are fried potatoes. I know how to make them very well because I had it at least two to three times a week while growing up. A variation of these fried potatoes is the Bauernfrühstück, which I can translate to farmer’s breakfast.
These two meals were often a leftover meals or meant to stretch the budget since potatoes were cheap and filling. Many times my mom would boil more potatoes than needed just to make Bratkartoffeln the next day or to serve my stepfather a farmer’s breakfast.
Video for Fried Potatoes & Farmer’s Breakfast
We had the fried potatoes sometimes as a side dish, sometimes as a lone meal with ketchup. If we made a farmer’s breakfast (mostly served for dinner though), we got the eggs from a neighbor who had chickens. The area where we lived is called Schleswig Holstein and is the most northern state of Germany. The name Farmer’s Breakfast is no coincident: The weather there is often harsh and the area is mostly agricultural. Ther farmers and farmhands usually have a big warm breakfast and then just take some sandwiches out for lunch while working in the fields.
One of my first cooking experiences
Since making fried potatoes is so easy, it was one of the first recipes I learned. But like so often, the details are the design and it took me years to understand how to achieve real crisp potatoes. My mom’s fried potatoes were always soaked in oil and not crisp at all. By just copying her cooking I of cause got the same result. But after some time I learned to use less fat, which made things much better – especially the taste. Then I realized that putting all potato slices randomly into the pan wouldn’t result in crisp Bratkartoffeln. I started to lay them in one layer if possible, two layers at the most. If I had to make it for more people, I would make several batches and keep them warm in the oven.
Herbs in the Fried Potatoes
In the video, you can see me using parsley adding it either to the fried potatoes or sprinkle it on top of the farmer’s breakfast. As often as parsley, people also use chives for a little more spice. Sometimes my mom would also fry some tomato wedges and add them to the farmer’s breakfast before serving it – very delicious!
So what I am saying is, there is no law that forbids you to try some new varieties. Play a little bit around with it, add veggies, spices, herbs that you like. Potatoes are so neutral in their taste, they go with a lot of things!
A special variation are fried potatoes as a side dish for our German Kale dish that we enjoy after the first frost. There they are caramelized or sprinkled with sugar and it tastes amazing with the savory kale and sausage!
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Fried Potatoes & Farmer’s Breakfast
Ingredients
For Bratkartoffeln
- 1 kg Potatoes, boiled
- 2-5 slices Bacon
- 1 onion
- some parsley
- some salt
- some pepper
additional to make Farmer's Breakfast
- some paprika
- 4 eggs
Instructions
Bratkartoffeln
- Cut the potatoes into slices of about 1/4 inch.
- Then cut the bacon and onions into small rectangles/cubes.
- Fry the bacon and add the onions a little later.
- Either remove the bacon and onion from the pan once cooked through and then add the potato slices or use a second pan for the potatoes.
- Add some oil into the pan and heat it to medium.
- Add the potatoes in a layer or two layers.
- Do not move the potato slices for a while!
- When you see the rim of the slices get a golden color, carefully move the pan to see if the slices come loose.
- Give the pan a strong push to turn the slices, maybe also use a tool to turn them around.
- Again, let the slices fry and don't move them for some minutes, then again push the pan to turn them. Repeat until all slices have a nice brown color.
- Add the bacon and onions and mix them carefully in.
- If you want to make only fried potatoes, cut and add the parsley and serve.
To continue making Farmer's Breakfast
- Crack the eggs open and scramble them in a bowl.
- Add some salt, pepper, and paprika and mix well. Optionally add a little water.
- Pour the scrambled eggs over the fried potatoes, reduce the heat and let stand until the eggs become solid. A lid will make things faster here!
- When the eggs are solid, flip one half of the farmer's breakfast over the other, divide in the middle and serve with parsley on top or keep it warm in the oven if you need to make a second batch.
Is this a regional recipe? I grew up in Bayern and we also make Bauernfruestueck but it isn’t as labor intensive. I make it for my family with yesterdays left over potatoes, diced fried bacon that I then fry the bite size potatoes in and then add the egg mixture. Unlike your recipe, that mixture is tossed/stirred so that you end up with eggs that don’t necessarily coat each potatoe but is more like the consistency of scrambled eggs. Since living in the US, I’ve used ketchup with this meal. Don’t know why but love it that way. :)
Hi Christine,
This is indeed the way we do it in Schleswig Holstein. But there is nothing wrong with the way you do it and yes, often we also used leftover potatoes from the day before to make it. But the way I did it in my recipe here, is how it’s done in a restaurant.
Enjoy it with ketchup, I’m doing the same ;-), sometimes even add some parmesan!
I can’t wait to try it. Great video. Thank you so much.
Thank you! I was so excited to see the new video!