Swiss fried potatoes, called Brägele, are thick potato slices fried in clarified butter and onions. Served with bacon or vegetables.
- 7 big potatoes
- 1/2 onion
- 1-2 tbsp re-solidified butter
- 1 1/2 tsp salt
- 1 cup diced bacon or ham omit for vegetarian version
Recipe adapted from chefkoch.de
- Cook, peel, and thickly slice (a little less than half an inch thick) the potatoes. In a skillet, melt the re-solidified butter. Add potato slices to the pan, making sure that they do not overlap.
- Fry the potatoes until they are golden brown on both sides. Flavor with salt to taste. Add sliced onion and meat to the pan for more flavor.