Bratkartoffel is a traditional German side dish served with almost anything…sausages, burgers, meatloaf, steaks, fried fish, you name it. “Brat” means fried, and “Kartoffel” is German for potato. Most of the time, the plural is used: “Bratkartoffeln”. Notice the ‘n’? It’s one of many ways to express the plural of a German word. But who cares? Let’s talk about the dish instead!
- Peel (or not), cook and slice as many potatoes as you like. You may use Idahos, Red Potatoes, Yellow Potatoes…they’re all good.
- Mix the slices with chopped onion and seasonings, and then saute them in hot oil in a pan or on a griddle until nicely browned.
- Traditionally, the seasoning includes caraway seeds. But many folks don’t like them, so we leave them out, here at our Bavarian Bistro!
- You may also add chopped garlic, bacon, green peppers, eggs…for a wonderful breakfast or lunch dish by itself.
At the Bavarian Bistro, we keep our griddle potatoes simple yet flavorful. We add only the chopped onions and a special seasoning mix to our bratkartoffeln.
Don’t they look yummy? By the way, my wife just told me…when she worked for a German restaurant in Fredericksburg, the li’l old German ladies there used to call them German fries. Works too.