Bratkartoffeln with Bacon and Fried Eggs
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Ingredients
- 700 g waxy potatoes
- 150 g smoked bacon lardons
- 1 onion
- 4 eggs
- 20 g butter
- 5 g fresh chives
Nutrition (per serving)
- Calories
- 362 kcal
- Protein
- 17 g
- Carbohydrate
- 31.6 g
- of which sugars
- 3.9 g
- Fat
- 17.9 g
- of which saturates
- 7.5 g
- Fibre
- 3.6 g
- Salt
- 1.55 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the waxy potatoes whole for 12 minutes until just tender, then drain, cool slightly and slice into rounds.
- 2
Fry the bacon lardons in a large frying pan for 4-5 minutes until golden, then add the sliced onion and cook for 3 minutes more.
- 3
Add the potato slices and butter to the pan and fry for 10-12 minutes, turning occasionally, until golden and crisp at the edges.
- 4
Meanwhile, fry the eggs in a separate pan to your liking.
- 5
Scatter the bratkartoffeln with snipped chives and top each portion with a fried egg.
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