Bratkartoffel

Another quick and easy dish that I prepare when on a rush is Bratkartoffel, or fried potatoes. Germans eat potatoes like Filipinos do rice, so it is unsurprising that like Filipinos, they always cook a little extra potato to make leftovers for Bratkartoffel, like when we do fried rice for breakfast. The great thing about it is that one can use almost whatever ingredient is in the fridge. So if I don’t have German bacon or Speck, one could take normal cooked ham or even yikes, Spam!

While it is ideal to use cold leftover potatoes, one can also take raw peeled potatoes when there isn’t enough potatoes to go around.

To feed at least four people, you would need seven peeled and cooked medium to large ¬†potatoes. These potatoes need to be cubed into bite-sized chunks. If there aren’t enough leftover potatoes, peel and slice thinly at least three more potatoes a an eighth of a centimeter thick, basically as if you’re making mojos. Finely dice an onion, a clove of garlic. Cube a slab of bacon or slice ham in squares. Take a spring onion or a tablespoon of chives and slice it crosswise into half a centimeter disks. This will be used for garnishing.

Heat three tablespoons of oil in a pan over medium-high heat. If using bacon or diced spam, fry them to a crisp. If using raw potato, add this after frying the bacon. Remember that potatoes absorbs  flavors and they need to be seasoned constantly. Always season the potatoes after adding an ingredient.

Fry the raw potatoes until translucent. Add the cooked potatoes, mixing them every so often and fry until they turn golden brown. Then add the onion and garlic. Stir occasionally until the onions turn translucent. Meanwhile, beat an egg in a bowl and add salt and pepper to it. Turn off the heat and add the scrambled egg, letting the heat of the potatoes cook the egg. While the eggs are still runny, add the chives or spring onions onto the egg.

This is very heavy on the stomach. Serve and enjoy!

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