Potatoes are a staple in German cooking and it is rare for a meal not to include them in some form. German fried potatoes, or Bratkartoffeln, is a classic dish, and when the yolk of the poached egg mixes with the bacon-mustard dressing, the result is irresistible.
Recipe courtesy of Susan Vu
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Fried Potatoes with Poached Eggs
Total:
2 hr
Prep:
15 min
Inactive:
1 hr
Cook:
45 min
Yield:
6 servings
Level:
Easy
Total:
2 hr
Prep:
15 min
Inactive:
1 hr
Cook:
45 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 2 pounds russet potatoes (3 to 4 potatoes)
  • 8 ounces sliced smoked bacon
  • 1/4 cup plus 3 tablespoons white distilled vinegar
  • 2 tablespoons German mustard
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons canola oil
  • 1 large red onion, 1/2-inch dice (about 1 cup)
  • 6 eggs, at room temperature
  • 1/4 cup sliced fresh chives

Directions

Fill a large saucepan with cold water, add the potatoes and bring to a boil over medium-high heat. Lower to a simmer and cook until a fork pierces through the potatoes with a bit of resistance, about 20 minutes. The potatoes should only be par-boiled at this point. Drain, transfer to a small baking sheet, and freeze for 1 hour.

Meanwhile, make the vinaigrette for the potatoes. Cook the bacon in a large cast-iron skillet until crispy and most of the fat has been rendered, 10 to 12 minutes. Transfer to a paper-towel-lined plate and crumble. Pour the bacon fat from the pan into a heatproof bowl and set aside. 

Whisk together 3 tablespoons of the vinegar and the mustard in a small bowl. Slowly stream in 1/4 cup of the hot bacon fat, whisking until emulsified. Season with salt and pepper. 

Remove the potatoes from the freezer and cut into 1/2-inch cubes. 

Preheat the oven to 400 degrees F. Pour about 1 1/2 inches of water and the remaining white distilled vinegar into a large straight-sided skillet and bring to a slow simmer. 

Meanwhile, heat 3 tablespoons of the reserved bacon fat and the canola oil in the same skillet used for the bacon over medium heat. Add the red onions and cook until softened, 4 to 6 minutes, and then add the potatoes. Season liberally with salt and black pepper and saute until the potatoes are just cooked through, stirring frequently, 4 to 6 minutes. Turn the heat to medium high and continue cooking until the potatoes are browned and crispy, stirring frequently, 6 to 8 minutes longer. Transfer the potatoes into the oven while you poach the eggs. 

Crack the eggs one at a time into a cup, and then carefully slide each into the simmering water. Cook until firm, turning occasionally with a slotted spoon, 3 to 5 minutes, and then transfer to a kitchen towel-lined plate with the slotted spoon. Sprinkle with salt and pepper. 

Toss the potatoes with the mustard-bacon vinaigrette and serve topped with the poached eggs and garnished with the reserved bacon and chives.

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