🇩🇪 GermanyCatalog recipe
Diced potatoes fried crisp with bacon and onion, folded with soft scrambled eggs and a scatter of chives — a one-pan breakfast that just as often turns into dinner.
For 4 servings.
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Render the bacon in a large skillet until crisp; remove and set aside, leaving the fat in the pan.
Add the diced potatoes to the bacon fat, with a splash of oil if needed, and fry, turning occasionally, until crisp and golden.
💡 Let the potatoes sit undisturbed for a minute at a time — constant stirring is what keeps them pale.
Add the onion and cook until softened and lightly caramelized at the edges.
Return the bacon to the pan and push everything to one side.
Beat the eggs and pour into the cleared space; scramble softly, then fold everything together off the heat.
Scatter with chives and serve straight from the pan.
Bauernfrühstück, literally 'farmer's breakfast,' began as a way to use up boiled potatoes from the day before, frying them with whatever bacon and eggs were on hand into a single hearty pan. It has since become a menu regular at Gasthäuser any time of day, not only in the morning.
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