Prep 25 mins
Cook 35 mins
My Grandmother got this recipe when she and my mom lived in Germany. This is my all time favorite way to fix potatoes.
- Wash potatoes.
- Sometimes I peel the potatoes and sometimes I don't. It's good either way.
- Slice the potatoes into 1/8-inch thick slices.
- I take frozen bacon because it's easier to cut and cut strips down the side to get my one inch pieces.
- Put enough olive oil in a large deep skillet (cast iron is good) to cover bottom of pan about 1/4 inch deep. Add all of the potatoes to the pan, along with cut up bacon which hasn't been cooked yet; diced onions, parsley and salt and pepper.
- Cook on medium high heat, stirring and watching so that potatoes don't burn because they will stick to the bottom of pan as they are cooking and you will need to scrape them up as they are browning.
- You can cover the pan for the first 20 minutes of cooking and cook on low and then turn up the heat for the last 15 minutes or so in order to brown some of the potatoes.
- Good with steaks and a salad.
- Estimated on servings time to make.
This is awesome and so easy to put together. I followed others advise and fried the bacon and onions first, then removed from the pan and did the potatoes - adding them back just before they were done. Also added a pinch of crushed red peppers for an extra kick and served for breakfast with Simply Baked Mini Frittatas. Wonderful.
We loved this. I used to make potatoes like this but without the bacon. The bacon adds such a good flavor. I had no problem with the bacon cooking.
Made this this morning to go along with scrambled eggs. Just loved the flavor of the potatoes with bacon and onion!!!! I had problems with getting the bacon done, opposite of the previous reviewer. Next time I would cook the bacon first, remove it, add the potatoes and onion. That would have the mixture cooking in the bacon fat and if needed then add the extra olive oil, and near the end add the bacon back to the mixture. Thanks chris_tam for another wonderful recipe!!!!