German Cottage Potatoes With Bacon - cooking recipe

Ingredients

1 lb potato, about 5 medium
2 -3 ounces bacon, chopped (2-3 strips)
1 tablespoon butter
1/4 cup finely chopped onion
1/4 teaspoon marjoram (optional)
1/4 teaspoon caraway seed (optional)
salt, to taste
pepper, to taste

Preparation

Scrub whole potatoes of the same size and cook in salted water until easily pierced with a fork. Let cool and peel while still warm. Potatoes can be cooked several hours ahead.
Chop bacon or \"Bauchspeck\" into small pieces and cook in a large frying pan (11 or 12 inches) until limp. Remove from pan but keep grease in pan. Add the butter and melt, but don't brown.
Slice the cold potatoes into 1/4 inch slices (5 mm) and place a single layer in the hot fat. Place any extra potatoes on top of the first layer.
Sprinkle the potatoes with the onions and bacon and let them cook over medium heat for 10 - 15 minutes. Flip them when they become golden brown on the underside, but don't stir them.
Sprinkle with marjoram, caraway, salt and pepper and cook for 5 - 10 more minutes. Add more butter if necessary, to facilitate browning.
At home, these potatoes are traditionally served with fried eggs, pickles and green salad.
Note: I use a non-stick pan, but the potatoes still need a lot of butter and grease to brown properly. This is an occasional treat for most people due to the high fat content, but they sure are good.