Go Back
5 from 1 vote
Czech Potatoes

Potatoes and onions fried to perfection - perhaps not authentic Czech, but authentically delicious!

Course: Breakfast
Servings: 4
  • 3/4 cup cooked bacon chopped
  • 1 cup chopped onion
  • 3 cloves garlic minced
  • 5 medium yellow potatoes (German butterball are the best, but Yukon Gold work well too)
  • 2 Tablespoons olive oil
  • 1 Tablespoon butter
  1. Cook the potatoes about half way - I baked them but you can microwave them too. They need to be somewhat soft, but still slightly firm. Allow to cool then cut into 1/2 inch to 3/4 inch cubes.

  2. Heat the oil in a skillet. Add the bacon to crisp it up a little. Stir in the garlic and onions. Cook until the onions are translucent. Remove from pan and set aside.

  3. Using the oil that is still in the pan, add the potatoes and cook on low until they begin to brown. Turn them so each side gets browned. A spatula works great or you can do each one individually with tongs.

  4. Once the potatoes are crisp on the outside (be careful not to over crisp them), add the onions and bacon back into the pan. Melt the butter into the mixture and stir well. Add salt and pepper to taste.

  5. Serve with some kielbasa and an egg - A perfect, hardy breakfast!

Recipe Notes

© Copyright 2018 The Lazy Gastronome