Potato pan (Bratkartoffeln)
1.5 kg potatoes (mostly tight varieties)
3 large onions (maybe more)
1 handful chopped bacon or smoked salo optional
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Option 1: Peel the potatoes and cut across the washers, about 4-5 mm. Onions cut into strips or circles. In a large skillet (preferably iron) put sunflower oil, as the bottom is thoroughly covered. Put potatoes, onions and possibly bacon, add salt is mixed well. Replace lid and includes kotlonat be heated to a lower degree, for example, 3 of 4, and then be reduced to at least half the capacity. Potatoes mixed rare but periodically turn a shovel. They are ready when tastes are apparently cooked when the color is braised and caramelized onions. The bacon should be melted. This amount is preparing at least 40 minutes. Option 2: already cooked, cooled down potatoes are sliced. Onion strips. In a large skillet put sunflower oil, put the onions (and possibly bacon), pipette him some water, Cover and stew until soft, without stirring much. Kotlonat must average hot. Remove the lid, put the washers potatoes, add salt and turn occasionally. Orientation in color - in the desired color of the crust and the onion remove from fire. This is a way to use other unnecessary garnish of potatoes - boiled, baked. If you are served with sausages, meatballs or fried sausages, can be mixed just before serving, so to take scent from each other. * All amounts are eye. Go 4 very generous portions. * Potatoes are definitely not diet, but should not swim in fat. Moreover, none of the products must not burn. Everyone knows stove - better a little slower to cook than get burned, but inside are raw. * Tips and variations there as there are households. The differences do not consist in the products and in this potato variety which is most appropriate, what pan, what thickness of shims, who bacon, etc. This is the way, as I prepare them.