Palatinate Bread Raspberry

by Editorial Staff

Summary

Prep Time	25 mins
Total Time	25 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

800 g potato (s), mainly waxy, peeled
200 g bacon (or packaed ham), cut into small pieces
2 onion (s), finely chopped
1 ½ teaspoon salt
1 teaspoon pepper, black, freshly ground
1 teaspoon marjoram
2 tablespoon parsley, fresh, finely chopped

Instructions

Cut the potatoes into not too thin slices or small pieces.
Heat the oil in a frying pan and fry half of the onions and half of the bacon until translucent. Now add the potatoes with the remaining ingredients (only half of the parsley) and sprinkle with the specified amount of spices. Fry the potatoes, turning several times, for a good 20 minutes on 3/4 speed until they turn dark brown. Season the fried potatoes with salt and pepper. Remove the pan from the heat and sprinkle with the remaining parsley. Serve hot.
A Palatinate rump steak as well as sausages or a schnitzel go wonderfully with this. We Palatine also often eat a nice salad and scrambled eggs with it.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.