Summary

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

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Instructions

1. Cut the potatoes into not too thin slices or small pieces.
2. 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.
3. 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.