Healthy Bratkartoffeln

12 Jul

Matt is from Germany, and when we visited there this summer we had AMAZING bratkartoffeln (brat potatoes).  Typically these are served with some kind of German sausage, but we had them in a bowl with a garlic sauce:

Bratkartoffeln from Triberg, Germany

I wanted to create a lightened-up version of these potatoes, omitting the bacon and butter so that they can be eaten often.  This healthy version can also be used as breakfast potatoes:

**Serves 2 as a main dish, 4 as a side dish**

3 medium baking potatoes
1/3 of a large onion, chopped
1 Tbsp olive oil
1 Tbsp paprika or smoked paprika
salt to taste

Heat the olive oil in a large pan on medium heat.

Meanwhile, peel and rinse the potatoes.  Cut them into 1/2 inch pieces.

Place the potatoes in the pan and stir.  Add in the paprika and some salt.

Cook, covered, stirring occasionally.

Once the potatoes are cooked through (about 15 minutes), add in the chopped onion.

Stir and cook for another 5 minutes.

Remove from heat, season with salt to taste, and serve.

We like ours with hot sauce and ketchup, but one day I hope to recreate a healthy version of the original sour cream dip that came with ours in Germany.


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