Brunch favorite: Bratkartoffeln

A tasty side dish for a hearty brunch is the classic German “Bratkartoffeln” (home-fried potatoes). My favorite way to prepare them is with duck fat as the special ingredient. It gives a really nice, rich taste to the potatoes. Now you might wonder, where the hell do I get duck fat from? Well, whenever we cook a whole bird or some duck breasts, I put the fat aside to use later. If you separate it well from the meat juices, it keeps for 6-8 months in a closed jar in the fridge. In case you don’t have any duck fat around just use some butter for this recipe, it works fine as a replacement.

Recipe:

Bratkartoffeln

a couple cooked potatoes (possibly left-overs)

1-2 tablespoons of duck fat (or butter as replacement)

some light tasting vegetable oil

salt and freshly ground pepper

Heat up some vegetable oil in a large pan to medium heat. Add the duck fat into the pan. Cut the pre-cooked potatoes into small cubes  (no need to peel them) and add to the pan. Fry for about 20 min until the potatoes are crispy on all sides. Season with salt and pepper.

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Comments
4 Responses to “Brunch favorite: Bratkartoffeln”
  1. Epicurea says:

    i just love adding duck fat, really deepens the flavor of the potatoes. goose fat works very well too (unfortunately it’s as difficult to get…)

  2. Bratkartoffeln, so einfach das Gericht erscheint, sind nicht einfach zu machen, wenn sie innen weich und außen knusprig sein sollen. Ich hab das jahrelang ignoriert und mich immer gewundert, warum meine eher matschig wurden. Bis ich dann mal in ein Buch geschaut habe. 🙂 Entenschmalz als Backfett klingt super…

  3. sybaritica says:

    I buy duck and goose not so much for the meat but the delicious cooking fat that gets rendered when you roast them!

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