Description
Knusprige Bratkartoffeln in goldbraunem Butterschmalz mit würzigem Speck, zarten Zwiebeln und mildem Porree. Dazu saftige Bratwürste und ein perfekt gebräuntes Spiegelei, garniert mit frischer Petersilie – herzhaft, aromatisch, unwiderstehlich.
Ingredients
- 2 Zwiebeln
- 1 Stange Porree
- 1 kleine Bund Petersilie
- 2 – 3 EL Butterschmalz
- 1 EL Butter
- 1,2 Kg Kartoffeln
- 120 g geräucherter Speck
- 4 grobe gebrühte Bratwürste
- 300 g kleine Champignons
- 4 Eier
- Salz
- Pfeffer
- Muskat
Instructions
- Begin by washing the potatoes thoroughly with their skins on. Place them in a pot, cover with water, and cook them for about 15 minutes until they are partially cooked but still firm. Once done, drain the potatoes and run them under cold water to stop the cooking process. Peel the cooled potatoes carefully to avoid breaking them, then set them aside to cool completely.
- While the potatoes are cooling, prepare the other ingredients. Finely dice the smoked bacon into small cubes. Slice the bratwurst sausages into thick rounds. Clean the mushrooms by wiping them with a damp cloth or gently brushing off dirt, then set aside. Peel the two onions and chop them finely. Clean the leek (Porree) by trimming the root end and any wilted leaves, wash it thoroughly, then slice it into rings. Wash the parsley, pat it dry, and chop it finely.
- Heat a large frying pan over medium heat without adding any fat. Add the diced smoked bacon to the dry pan and fry it until it becomes crispy and golden brown. Once crispy, remove the bacon pieces with a slotted spoon and set them aside, leaving the bacon fat in the pan.
- In the same pan with the rendered bacon fat, add the sliced bratwurst sausages. Fry them until they develop a nice golden crust on both sides and are heated through. Remove the sausages from the pan and set them aside with the bacon.
- Next, add the cleaned mushrooms to the pan with the remaining fat and fry them on all sides until they are nicely browned and have released most of their moisture. Season the mushrooms lightly with salt and pepper during cooking.
- Add the chopped onions and leek rings to the mushrooms in the pan. Continue frying everything together, stirring occasionally, until the onions become translucent and the leek softens. Be careful not to burn the vegetables. Once cooked, carefully remove the entire mixture (mushrooms, onions, leek) from the pan and set it aside.
- Now, slice the cooled potatoes into even slices, about 0.5 to 1 cm thick, to ensure they fry evenly.
- In the same large frying pan, heat 2 to 3 tablespoons of clarified butter (Butterschmalz) over medium heat until hot but not smoking. Add the potato slices in batches if needed, to avoid overcrowding. Fry the potatoes gently, turning them regularly with a spatula so that all sides become golden brown and crisp. This process should take about 10-15 minutes per batch, depending on the thickness of the slices.
- Once the potatoes are golden and crispy, return the crispy bacon, bratwurst slices, and mushroom-onion-leek mixture to the pan with the potatoes. Gently fold all ingredients together and heat through for a few minutes. Taste and season the entire mixture with salt, freshly ground pepper, and a pinch of ground nutmeg to enhance the flavors. Stir well to combine all the aromas.
- In a separate non-stick frying pan, melt 1 tablespoon of butter over medium heat. Crack the eggs into the pan carefully, keeping the yolks intact, and fry them until the whites are set but the yolks remain runny or to your desired doneness. Season the fried eggs with salt and pepper.
- To serve, plate the bratkartoffeln mixture evenly on each plate. Top each portion with a freshly fried sunny-side-up egg. Finally, sprinkle the chopped fresh parsley over the entire dish to add a burst of color and fresh herbal aroma. Serve immediately while everything is warm and flavorful.
Notes
For extra crispiness, use day-old potatoes or let freshly boiled potatoes cool completely before slicing and frying. Adjust seasoning carefully at the end to balance the smoky bacon and bratwurst flavors. If you prefer, swap bratwurst for other types of smoked sausages. Using clarified butter (Butterschmalz) adds a rich, nutty flavor and withstands higher frying temperatures without burning. Serve with a simple green salad or pickles for a complete meal.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg