Quick Recipe Version (TL;DR)
Quick Ingredients
- 800 g waxy potatoes (e.g., Yukon Gold or Charlotte)
- 1 tsp kosher salt + 1 bay leaf (for boiling)
- 150 g speck or thick-cut bacon, diced
- 1 large yellow onion (about 200 g), thinly sliced
- 2 tbsp clarified butter (30 g)
- 1 tbsp neutral oil (15 ml)
- 4 large eggs
- 15 g fresh parsley, finely chopped
- 1 tsp coarsely ground black pepper, plus more to finish
- Fine salt, to taste
- 120 g mixed salad greens + 4 radishes, thinly sliced
- 2 tbsp red wine vinegar (30 ml), 1 tbsp Dijon (15 g), 1 tsp honey (7 g), 4 tbsp extra-virgin olive oil (60 ml)
Do This
- 1. Parboil potatoes in salted water with bay leaf for 8–10 minutes until just tender; drain, steam-dry, cool 10–15 minutes. Peel and slice into 5–7 mm rounds.
- 2. Render speck in a 30 cm skillet over medium heat 4–5 minutes. Add onion; cook 6–8 minutes until golden. Transfer to a bowl; leave fat in pan.
- 3. Add clarified butter; fry half the potatoes over medium-high 6–8 minutes total until deep golden. Repeat with remaining potatoes; season lightly with salt.
- 4. Return all potatoes, speck, and onions to skillet; toss 1–2 minutes. Add parsley and cracked pepper; keep warm on low.
- 5. Whisk vinaigrette (vinegar, Dijon, honey, oil, salt, pepper). Toss greens and radishes just before serving.
- 6. Heat neutral oil in a nonstick pan; fry eggs sunny-side up 2–3 minutes until whites set and yolks runny. Season.
- 7. Plate potatoes, top with eggs, finish with parsley and coarse pepper. Serve with salad.
Why You’ll Love This Recipe
- Classic German comfort food: crisp, golden potatoes with smoky speck and sweet onions.
- Runny yolk becomes an instant sauce for those crunchy edges.
- Balanced by a bright mustard vinaigrette salad—rich and fresh in one plate.
- Weeknight-friendly technique with make-ahead options for even faster cooking.
Grocery List
- Produce: Waxy potatoes, yellow onion, parsley, mixed salad greens, radishes, bay leaf
- Dairy: Clarified butter (or make your own from unsalted butter)
- Pantry: Eggs, speck or bacon, Dijon mustard, red wine vinegar, honey, extra-virgin olive oil, neutral oil, kosher salt, black pepper
Full Ingredients
For the Bratkartoffeln (Potatoes, Onion, and Speck)
- 800 g waxy potatoes (Yukon Gold, Charlotte, or similar), scrubbed
- 1 tsp kosher salt (for the boiling water)
- 1 bay leaf (optional, for the boiling water)
- 150 g speck or thick-cut bacon, diced into 5–8 mm pieces
- 1 large yellow onion (about 200 g), thinly sliced pole-to-pole
- 2 tbsp clarified butter (30 g), divided as needed
- 1/2 tsp kosher salt, plus more to taste
- 1 tsp coarsely ground black pepper, plus more to finish
- 15 g fresh parsley, finely chopped (about 1/2 cup loosely packed)
For the Fried Eggs
- 4 large eggs
- 1 tbsp neutral oil (15 ml), such as canola or sunflower
- Pinch of kosher salt and black pepper
For the Side Salad with Mustard Vinaigrette
- 120 g mixed salad greens (frisée, arugula, baby lettuces)
- 4 radishes (about 50 g), thinly sliced
- 2 tbsp red wine vinegar (30 ml)
- 1 tbsp Dijon mustard (15 g)
- 1 tsp honey (7 g)
- 4 tbsp extra-virgin olive oil (60 ml)
- Pinch of kosher salt and freshly ground black pepper
Step-by-Step Instructions
Step 1: Parboil the potatoes
Place whole, scrubbed potatoes in a pot and cover by 2–3 cm with cold water. Add 1 tsp kosher salt and the bay leaf. Bring to a boil, then simmer for 8–10 minutes until a knife meets slight resistance in the center (you want them just shy of fully cooked). Drain well, return to the hot pot for 1–2 minutes to steam-dry, then spread on a tray to cool 10–15 minutes. This step drives off moisture for better browning.
Step 2: Peel and slice
When cool enough to handle, peel the skins (they should slip off easily). Slice the potatoes into 5–7 mm rounds. If the potatoes are large, halve them first and cut half-moons. Uniform slices brown evenly and stay intact in the pan.
Step 3: Render speck and soften onions
Heat a heavy 30 cm skillet (cast iron or stainless) over medium heat. Add the speck and cook 4–5 minutes until some fat renders and the edges begin to crisp. Add the sliced onion and a pinch of salt; cook 6–8 minutes, stirring, until onions are soft with golden edges. Transfer speck and onions to a warm bowl, leaving the rendered fat in the pan.
Step 4: Brown the potatoes in batches
Raise heat to medium-high. Add 1–1.5 tbsp clarified butter. Lay in half the potato slices in a single layer. Fry undisturbed for 4 minutes until deeply golden, then flip and cook 3–4 minutes more. Sprinkle with a little salt. Transfer to a tray. Add another 1/2–1 tbsp clarified butter if needed and repeat with the remaining potatoes. Batching prevents steaming and guarantees a crust.
Step 5: Toss, season, and finish
Return all potatoes to the skillet. Add the speck and onions. Toss gently over medium heat for 1–2 minutes so everything’s hot and lightly fused together. Add the chopped parsley and 1 tsp coarsely ground black pepper. Taste and adjust salt. Keep warm over low heat while you cook the eggs.
Step 6: Fry the eggs, sunny-side up
In a nonstick pan, heat 1 tbsp neutral oil over medium heat. Crack in the eggs and cook 2–3 minutes until whites are set and edges lightly lacy, with yolks still runny. Season with a pinch of salt and pepper. For slightly set yolks, cover the pan for the final 15–20 seconds.
Step 7: Make the mustard vinaigrette salad and serve
Whisk together red wine vinegar, Dijon, honey, a pinch of salt, and a few grinds of pepper. Stream in olive oil while whisking to emulsify. Toss greens and radishes right before serving. Plate a generous scoop of Bratkartoffeln, crown with a fried egg, finish with more parsley and coarse pepper, and serve with the bright, tangy salad on the side.
Pro Tips
- Day-old boiled potatoes brown best; moisture has time to dissipate. If cooking same day, give them extra time to cool and dry.
- Clarified butter plus rendered speck fat = flavor and high heat tolerance for superior crust.
- Do not overcrowd the pan. Work in batches and avoid stirring until the first side is deeply golden.
- Season with coarse pepper at the end so its aroma stays bold and fresh.
- Warm plates help keep the potatoes crisp and the egg silky as you serve.
Variations
- Vegetarian: Swap speck for 200 g sliced cremini mushrooms sautéed in 1 tbsp butter; add 1/4 tsp smoked paprika for a hint of smokiness.
- Caraway and Pickles: Bloom 1/2 tsp caraway seeds in the fat before frying potatoes; finish with 2 tbsp diced cornichons and extra dill.
- Cheesy Alpine: Sprinkle 75 g grated Emmental or Bergkäse over the potatoes for the final minute to melt, then top with crispy fried shallots.
Storage & Make-Ahead
Parboil and peel potatoes up to 2 days ahead; refrigerate uncovered on a tray the first night to dry, then cover. Slice just before frying. The vinaigrette can be made 3 days in advance; store in a jar and shake before using. Cooked Bratkartoffeln keep 3 days in the fridge; re-crisp in a hot skillet with a teaspoon of oil or in a 220°C oven for 8–10 minutes. Fry eggs to order and dress the salad right before serving for best texture.
Nutrition (per serving)
Approximate: 680 kcal; 19–22 g protein; 44–48 g fat; 42–46 g carbohydrates; 5 g fiber; 950–1150 mg sodium (varies with salt and speck). Calculated using 800 g potatoes, 150 g speck, 2 tbsp clarified butter, 1 tbsp neutral oil, 4 eggs, and 60 ml olive oil in the vinaigrette.
