German

Serving

Bratkartoffeln (German Fried Potatoes with Bacon and Onion)

Name: Bratkartoffeln (German Fried Potatoes with Bacon and Onion)
Total time: 35 min
Yield: 4 servings
Cuisine: German
Ingredients: 1 kg potatoes, boiled and cooled; 150 g bacon, diced; 1 onion, thinly sliced; 3 tbsp vegetable oil or bacon fat; Salt and black pepper, to taste; 2 tbsp chopped fresh parsley

Crispy pan-fried potatoes with bacon and onions, golden and irresistible as a side to almost any German main dish.

35 minutes

Serves 4

Side

12 min prep

19 min cook

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Good to know

Crispy

Matched from this dish's own ingredients and timing. Browse more: crispy recipes

Instructions

6 steps

1
Slice the boiled, cooled potatoes into thick rounds.
2
Fry the bacon in a large skillet over medium heat until crisp; remove and set aside, leaving the rendered fat in the pan.
3
Add oil to the pan if needed, then fry the sliced potatoes in a single layer until golden and crisp on both sides, about 15-20 minutes.
4
Add the onion during the last 5 minutes of cooking and fry until softened and lightly browned.
5
Return the crispy bacon to the pan and toss everything together.
6
Season with salt and pepper, sprinkle with parsley, and serve hot.

Bratkartoffeln (German Fried Potatoes with Bacon and Onion) — plated and served — Serving moment. How Bratkartoffeln (German Fried Potatoes with Bacon and Onion) looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

73/100

Good fit for most families

Allergen-friendly 100

Kid-friendly 55

Weeknight-easy 54

Budget-friendly 86

Great leftovers 65

Pantry-friendly 68

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

495

Calories

19 g

Protein

46 g

Carbs

26 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Bratkartoffeln, pan-fried potatoes with bacon and onion, started as a practical German way to use up boiled potatoes left over from the day before, since day-old potatoes fry up crisper than freshly boiled ones. It's a workhorse side found in home kitchens and beer gardens alike, often eaten on its own with a fried egg rather than always as a side dish. The dish depends on rendered bacon fat rather than fresh oil for most of its flavor.

Listahan note

This version relies on already-cooled, boiled potatoes rather than starting from raw, since day-old potatoes hold their shape and crisp properly in the pan instead of turning mushy, and lets the bacon fat carry most of the seasoning rather than adding butter.

Technique cues

Use potatoes that were boiled and fully cooled, ideally a day ahead; warm, freshly boiled potatoes have too much surface moisture and will steam instead of crisping in the pan.
Fry the potatoes in a single, uncrowded layer; stacking or crowding the pan traps steam and keeps the potatoes soft instead of golden and crisp.
Add the onion only in the last 5 minutes; onion added earlier burns before the potatoes are done, while onion added too late stays raw and sharp.

Kitchen flow

Parallel prep: Boil the potatoes the night before, or first thing in the morning, so they're fully cooled and ready to slice by dinnertime.
Make-ahead: The potatoes can be boiled up to 2 days ahead and refrigerated whole in their skins until ready to slice and fry.
Leftover move: Leftover Bratkartoffeln reheat well in a hot skillet the next morning topped with a fried egg for a quick breakfast.
Cleanup rhythm: One skillet does the whole dish; deglaze it with a splash of water right after cooking so the browned bits don't set hard.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Potatoes, boiled and cooled

Main component

Purpose: Pre-cooked, cooled potatoes have released excess moisture and firmed up, which is exactly what lets them fry crisp rather than fall apart or steam.

Handling: Slice into thick rounds so they hold together in the pan and develop a solid crust on each cut side.

Adaptation: Yukon gold or red potatoes both work well; just make sure whatever you use is fully cooled before slicing and frying.

Bacon

Fat and flavor base

Purpose: Its rendered fat is the primary cooking fat and seasoning for the entire dish, giving the potatoes a smoky, savory backbone.

Handling: Fry until crisp and set aside, leaving the fat behind in the pan to fry the potatoes in.

Adaptation: Pancetta or a smoked lardon can substitute for a similar smoky, salty result.

Onion, thinly sliced

Aromatic and sweetness

Purpose: Its natural sugars caramelize slightly in the hot bacon fat, adding sweetness that balances the potatoes' starchiness and the bacon's saltiness.

Handling: Slice thinly so it softens and browns quickly in the short window it's in the pan.

Adaptation: Shallots give a milder, slightly sweeter version of the same effect.

Fresh parsley

Fresh finishing note

Purpose: A scatter of chopped parsley at the end cuts through the richness of the bacon fat and potatoes with a clean, green note.

Handling: Chop just before serving so it stays bright rather than wilting.

Adaptation: Chives work as a milder, oniony alternative.

Technique notes

Resist stirring constantly; let the potatoes sit undisturbed for a couple of minutes at a time so a real crust forms before flipping.
If the pan looks dry partway through, add a touch more oil or reserved bacon fat rather than turning up the heat, which can scorch the potatoes before they crisp evenly.
Season with salt only at the end, after the bacon and its fat have already contributed plenty; salting too early can draw out moisture and soften the potatoes.

Ingredient swaps

Dairy-free direction: This dish is naturally dairy-free as written, using bacon fat or oil rather than butter.
Gluten-free direction: Bratkartoffeln is naturally gluten-free; just confirm the bacon brand doesn't include any wheat-based fillers or glazes.
Meatless path: Skip the bacon and fry the potatoes in butter or oil with a pinch of smoked paprika for a similar savory depth without pork.

Serve alongside

Fried eggs
Bratwurst or other sausages
Rotkohl (braised red cabbage)
Simple green salad
Pilsner
Dunkel lager
Black coffee

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate in a sealed container for up to 3 days.
Reheat in a hot, dry skillet to re-crisp rather than microwaving, which turns them soft.
Freezing is not recommended, since the potatoes lose their crisp texture and turn mealy once thawed.

Equipment

Large skillet, ideally cast iron
Slotted spatula
Sharp knife for slicing potatoes

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