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onion, chopped fine
Scrub whole potatoes and cook in salted water until they can easily be pierced with a fork, about 30 minutes. Let cool and peel while still warm. They can be cooked several hours ahead.
Chop the bacon into small pieces and cook in a large skillet until limp but not crisp. Remove from pan but keep the grease in pan. Add the butter and melt, but don't brown.
Slice the cold potatoes into 1/4-inch slices and place in a single layer in the hot grease. Place any extra potatoes on top of the first layer.
Sprinkle the potatoes with the onions and bacon and let them cook over medium heat for 10 to 15 minutes. Turn them when the underside becomes brown--but don't stir them.
Sprinkle with salt, pepper, caraway seed, and marjoram and cook 10 to 15 more minutes. Add more butter if necessary to facilitate browning.
NOTE: In Deutschland, these potatoes are traditionally served with fried eggs, pickles and a green salad.