Bauernfrühstück (German Farmer's Breakfast Skillet)

Photo: Josef Türk Reit im Winkl Chiemgau · CC BY 2.0 · source

Crisp golden potatoes, smoky bacon and onion folded into soft-set eggs in one big skillet: the hearty breakfast German farmhouses run on.

Ingredients

• 1½ lb baby gold potatoes
• 6 oz thick-cut bacon, diced
• 1 onion, diced
• 8 eggs
• ¼ cup milk
• a handful of chives or green onions, sliced
• dill pickles, to serve

From your pantry: 1 tbsp oil, ½ tsp salt, ¼ tsp pepper, ½ tsp dried marjoram.

Instructions

1. Cover the potatoes with cold salted water, bring to a boil and simmer until a knife slides in easily, 12 to 15 minutes. Drain, cool for a few minutes, then slice ¼ inch thick.
2. In a large nonstick or cast-iron skillet over medium heat, cook the bacon until the fat renders and the edges begin to crisp, about 5 minutes.
3. Add the oil and the potato slices in an even layer. Leave them alone until browned underneath, 5 to 6 minutes, then add the onion and cook, turning now and then, until the potatoes are golden and the onion is soft, 6 to 8 minutes more.
4. Whisk the eggs with the milk, marjoram, salt and pepper. Turn the heat to medium-low and pour the eggs evenly over the potatoes.
5. Cover and cook without stirring until the eggs are just set on top, 4 to 6 minutes. Scatter with chives and cut into wedges. Serve with pickles on the side.

Tip: Potatoes boiled the night before slice cleaner and brown better, so this is the perfect use for leftover boiled potatoes.

Nutrition per serving

Good for

Adapted from Elle Republic.

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