Bacon Butter Potatoes Oktoberfest Style Recipes

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BACON -BUTTER POTATOES OKTOBERFEST STYLE



Bacon -Butter Potatoes Oktoberfest Style image

From Oct 2007 issue of Sunset Magazine. A totally new way ( for me) to cook potatoes. Had to substitute several items, but still was very good. No Ale so used Coors reg. beer, added 2 tsp balsamic vinegar & 1 tsp molasses. Had only Yukon potatoes and Hormel real bacon bits. Made 1/2 recipe, and enough leftovers I fried the leftovers the next day for breakfast. The orginial recipe says 12-16. 1/2 served Dh and I for dinner and breakfast leftovers. I use Kosher salt. Great side dish to serve with German-style sausages cooked in the ale, cole slaw and pickled beets. The potatoes are a little work but the end result is delicious. Dh says to make these again and again. The recipe I have included is the original.

Provided by Mort B

Categories     Potato

Time 35m

Yield 12-16 serving(s)

Number Of Ingredients 7

2 (12 ounce) bottles med.-bodied ale (3 cups)
4 lbs red potatoes
8 slices thick bacon
1/4 cup real butter
1 small onion, diced
1/2 teaspoon fresh grd pepper
salt

Steps:

  • Bring Ale to a boil in a 5-6 qt saucepot that will hold a steamer basket. Cut potatoes in bite size pieces and put into steamer basket and cover & steam for 15 minutes on low or until tender. Take off heat and keep warm over ale.
  • Meanwhile cook bacon in a frypan over med. heat until crisp. Remove and drain off fat, but do not wipe out pan. Saute onions in butter in pan on med. Cook until starting to brown about 10 minutes.
  • Place cooked potatoes in serving bowl. Put 3/4 of reserved ale into the fry pan, scraping up bits, add bacon to ale and onions, heat through and pour over potatoes adding salt and pepper toss gently. Serve hot or warm.

Nutrition Facts : Calories 239.1, Fat 10.9, SaturatedFat 4.7, Cholesterol 20.4, Sodium 164.7, Carbohydrate 26.8, Fiber 2.7, Sugar 1.8, Protein 5

GERMAN POTATO BACON SOUP



German Potato Bacon Soup image

I got this recipe from Lisa Brill at Spurwing Country Club as part of the annual Octoberfest that the Country Club does every year. It's a great soup and different from the average potato soup! Great winter-time soup.

Provided by Joe Werner

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 11

¼ cup butter
2 yellow onions, diced small
4 slices bacon, diced small
1 bay leaf
2 quarts chicken broth
4 russet potatoes, diced
2 tablespoons flour
1 teaspoon dried marjoram
1 teaspoon caraway seed
salt and ground black pepper to taste
3 ounces sour cream

Steps:

  • Melt butter in a stockpot over medium heat; add onions, bacon, and bay leaf. Cook and stir the onion mixture until the onions are nearly clear, 5 to 7 minutes.
  • Pour chicken broth into the pot; add potatoes, flour, marjoram, caraway seed, salt, and pepper. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the potatoes are tender, about 20 minutes.
  • Stir sour cream into the soup; cook another 1 to 2 minutes.

Nutrition Facts : Calories 225.9 calories, Carbohydrate 27.1 g, Cholesterol 29.9 mg, Fat 10.6 g, Fiber 3.5 g, Protein 6.1 g, SaturatedFat 5.7 g, Sodium 1119.3 mg, Sugar 4.3 g

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