Home fries

Fried potatoes is of a general designation of various formulations in which raw or precooked potatoes are fried. In the traditional haute cuisine fried potatoes call in the shell cooked, then peeled and cut into slices not too thin potato, fried in butter until golden brown ( french sautees ).

Widespread, however, are also recipes that are in that add to the potatoes or fried onions, pork belly or bacon.

Preparation

The types and shredding the potatoes to be used, the "right" pan, the frying fat, the seasoning and finally the consistency and taste of the finished dish, there are different views. General, however, is desired as too soft a roasting rather a crusty. For this purpose, recommend waxy potatoes, a well preheated pan, enough fat, not too many layers of potatoes in the pan, a longer cooking time with economical turning and the addition of onions or bacon until towards the end of the roasting time. However, onions and bacon can be fried separately, since they are better than can cook together as desired with the potatoes.

For seasoning / flavoring of the Court of salt, pepper, cumin, marjoram, rosemary, garlic or sometimes sugar are used. Sweet potatoes are a mostly known as an important part of a winter kale eating only in northern Germany specialty. These preferably are so-called " kale potatoes " is used: smallest potatoes are scattered to about 30 mm in diameter, cut in pieces in a pan with sugar and rolled to caramelise in the resulting by the Brathitze Sud.

Supplements and use

As a simple dish, they are very good with fried or scrambled eggs, Sülzkotelett, sausage ( liver and blood sausage or greaves ), Knipp, fried herring or young herring. They are also very well suited to accompany any meat and vegetable dishes. Also popular is the farmer's breakfast with fried potatoes as a basis.

Variants

In the U.S., homefries are (rough cut, often with fried potatoes dish ), and the hash browns like hash browns, often as part of a complete breakfast. In England fried potatoes are known.

Incised are in Vogtland and Westerzgebirge " cut into the pot boiled potatoes " in the Badische they are traditionally known with bacon as " fried potatoes ".

In Alsace, a similar dish is called Roigabrageldi. The name comes from the Alemannic and means as much as "crude Fried ". There are different ways of cooking, both in the pan and in the pot. For example, are alternately stacked potatoes, bacon and onions. Traditionally, you eat Roigabrageldi with green salad and smoked pork shoulder.

Others

Fried potatoes were the " feast " of workers in the rapidly growing industrial cities in the 19th century. Most people were of rural origin and were rarely in town opportunity to prepare hot meals. The proverbial Bratkartoffelverhältnis that Bratkartoffelliebe or even - before emerged from the homesickness and the longing for a hot meal - " like mom " - and the smell of scented onions and bacon pan, which was the industrial workers willing and material reward. Such or similar " Bratkartoffelliebe " secured numerous widows, even before the introduction of social security, the survival by the grants of such miternährten and paying dining and lounge guests. The workers had not seldom at home on the land their families. The " Bratkartoffelehe " therefore was mostly just a simple marriage of convenience.