1. Boil the potatoes in their skins (ideally the day before), peel and cut them into slices about 5 mm thick.
2. Dice the bacon and slice the onions into half rings.
3. Heat the lard well in a large, ideally cast-iron pan and spread the potato slices in a single layer.
4. Leave them alone for about 8 minutes to form a golden crust underneath, then turn and brown the other side.
5. Add the bacon and onions and fry for another 5-6 minutes; season with salt, pepper, caraway and marjoram.
6. Sprinkle with parsley and serve hot - with a fried egg it's a meal in itself.
Tip: Don't stir the potatoes too often: patience is what gives them their crispy crust.
Your plan stays in this browser for up to 24 hours. Register or sign in to review and save it to your calendar, keep your recipes and use your shopping list later.
These cookies are essential for the website to function properly. The website cannot work without them and they cannot be disabled.
With your consent, we collect usage and device data through Google Analytics to improve the site. The data may also include online identifiers. You can withdraw your consent here at any time.