Bratkartoffeln, Fried Eggs & Wild Flower Salad


Another autumn comfort food: Bratkartoffeln (German style roast potatoes) with fried eggs and wild flower salad. A traditional German food where you can order in most of the German Gasthouses in every town. This is also one of my favourite childhood dish made by my German dad.

Guten Appetit!

WIld Flower Salad

[Wild flower salad] – Seasonal available in Farmer’s Market or in good assorted super market.


Bratkartoffeln: Ingredients







Bratkartoffeln, Fried Eggs & Wild Flower Salad

[Serving suggestion]



Serve: 2

1 pack Wild Flower Salad (e. g. at Farmer’s Market)

2 portions boiled potatoes

2 eggs

150 g bacon, diced

1 red onion

2-3 stems parsley

1 apple (sour)

3 tbsp. butter




Sauce vinaigrette:

3 tbsp. argan oil

4 tbsp. water

2 tbsp. white wine vinegar

1 tsp. sugar (I’m using mascobado)






  1. Scrub whole potatoes and cook in salted water until easily pierced with a fork. Let cool and slice in the same size.
  2. Clean and dry wild flower salad.
  3. Wash and slice apple. Add to salad.
  4. Dice bacon or “Bauchspeck and onion. Chop the parsley.
  5. Fry the bacon in butter until limp (or if you like crisp).
  6. Add the onion and the potaoes. Let them cook over medium heat for 10-15 min. Flip when they become golden brown on the underside, but don’t stir them.
  7. Add salt, pepper and parsley and cook for another 5-10 minutes.
  8. Add more butter if necessary for browning.
  9. Fried in another pan the eggs.
  10. Combine all the ingredients for the vinaigrette and pour over salad.
  11. Serve the potatoes with the fried eggs.

At home my dad would serve Bratkartoffeln traditionally with fried eggs, pickles and green salad. I was out of pickles on the day I was cooking.



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