Potato Max (Bratkartoffel Max)


A fried egg is served on a bed of thin fried potatoes (or grated potato pancakes), sliced ham, cherry tomatoes and Gherkins and sprinkled with chives
Course Entree
Cuisine Berlin
Keyword Potato Pancakes, Strammer Max
Servings 2


  • 3/4 lbs potatoes about 2 large potatoes
  • 3 tbsp clarified butter or ghee calkled Butterschmalz in German
  • 2 eggs medium size
  • 1/2 cup cherry tomatoes
  • 1/2 cup German gherkins or barrel pickles
  • 4 slices cooked ham or use Black Forest Schinken


  • Wash potatoes and cook unpeeled for 30-45 min.
  • Drain and rinse potatoes with cold water. Peel and thinly cut potatoes lengthwise into 1/4 inch slices or thinner.
  • Fry potato slices in 2 tbsp. of clarified butter until golden brown.
  • Fry eggs in 1 tbsp. clarified butter sunny side up
  • Cut tomatoes and gherkins lengthwise into thin slices.
  • Remove potato slices from pan, pat dry. Place onto plate and add slices of ham, cherry tomatoes and gherkins.
  • Add fried eggs and sprinkle cut and rolled chives on top

Using potato pancakes

  • Peel raw potatoes, wash and coarsely them with grater.
  • Put grated potatoes into pan with hot clarified butter, flatten with spatula and fry as instructed above
  • To save time, use potato pancake mix