Vegetarian Bratkartoffeln German Fried Potatoes W Feta Cheese Recipes

VEGETARIAN BRATKARTOFFELN (GERMAN FRIED POTATOES) W/ FETA CHEESE

Steps:

• Boil potatoes in their skins until they are cooked, but not too soft (about 10-15 minutes), then peel and dice them.
• In a skillet fry the onions in oil for a minute then add the vegetarian sausages or bacon if using it. Remove the sausages and onions from the skillet and set aside.
• Fry the diced potatoes by laying the potatoes flat against the pan (you may need to use two pans if yours isn't large enough for all of them to lay flat and touch the pan) with oil and let them stand without mixing until they turn golden brown which should be after 3 or more minutes. After they turn golden brown flip the potatoes to the other side to do the same thing.
• Once both sides are golden brown, add the onions and veggie sausage or vege bacon if using it, mix and then add the feta cheese stirring only once carefully.
• Once the cheese has melted you are finished cooking the Bratkartoffeln.

KISH'S GERMAN FRIED POTATOES

Steps:

• Cut up 6 slices of good thick smoked bacon. Put in pan till halfway cooked. Add 2 cups diced or thinly sliced potatoes. Cook until nicely browned. Season to taste.
• If you do not want the bacon with the potatoes, simply remove them after they are cooked and then add the potatoes to the bacon grease.
• Note: Boil potatoes in water till fork tender. You may keep the skins on or simply peel after they are cool enough to handle.
• Boiled potatoes and raw potatoes have a different taste when they are fried. I love them both, and it's your own personal preference what you choose.

GERMAN FRIED POTATOES

Steps:

• 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.

GERMAN FRIED POTATOES

Steps:

• Wash potatoes.
• Sometimes I peel the potatoes and sometimes I don't. It's good with skins off or on.
• Slice the potatoes into 1/8 inch thick slices.
• I take frozen bacon because it's easier to cut and cut strips with kitchen shears 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.
• "My mom used to make these. Got the recipe when we lived in German.

KUECHLA

Steps:

• Beat eggs, cream, and milk together.
• Add sugar.
• Sift baking powder, salt and flour and add to mixture to make a soft dough.
• Roll out on floured board.
• Cut into rectangles about 2 1/4 by 4 1/2 inches.
• Cut a slit in kuechla the long way.
• Flip one end through the slit.
• Drop into hot oil and fry like doughnuts.
• Drain on paper towels.
• Once cooled you can coat with sugar or powdered sugar.