Bauernfrühstück

The potatoes and bacon are bound into an omelette rather than served as a fry-up.

Pork, Egg. Not vegetarian — contains lard, pork.

Ingredients

• 700 g waxy potatoes, boiled the day before
• 200 g bacon or cooked ham, diced
• 6 eggs
• 4 spring onions, sliced
• 3 tablespoons parsley, chopped
• 3 tablespoons milk
• 1 teaspoon salt
• black pepper
• 2 tablespoons oil or lard
• gherkins and rye bread, to serve

Method

1. THE POTATOES AND BACON ARE BOUND INTO AN OMELETTE RATHER THAN SERVED AS A FRY-UP. Its Typical preparation is one sentence and that is the sentence: THE INGREDIENTS ARE MIXED IN A PAN AND FRIED AS AN OMELETTE.
2. WHICH IS WHAT SEPARATES IT FROM A PLATE OF FRIED POTATOES. The egg is not alongside, it is through. The article's own comparison is the SOMEWHAT SIMPLER ENGLISH BUBBLE AND SQUEAK, and the difference between the two is exactly this binding.
3. DESPITE THE NAME IT IS NOT ONLY BREAKFAST, and the article says so: IT IS EATEN NOT ONLY FOR BREAKFAST BUT ALSO FOR LUNCH AND DINNER.
4. THE POTATOES MUST BE COLD, COOKED AND WAXY. Boiled the day before and sliced, they hold their edges; floury ones break down and the whole thing turns to mash under the egg.
5. FRY THE BACON FIRST AND LEAVE THE FAT IN THE PAN. That fat is what the potatoes brown in.
6. BROWN THE POTATOES PROPERLY BEFORE ANYTHING ELSE GOES IN. Eight minutes, turned seldom. Once the egg arrives nothing will brown again.
7. THE SPRING ONIONS GO IN LATE. A minute is enough; they are there for sharpness, not for sweetness.
8. BEAT THE EGGS WITH THE MILK AND POUR THEM OVER THE LOT. The article names FRIED POTATOES, EGGS, GREEN ONIONS, PARSLEY, AND BACON OR HAM, which is the whole ingredient list.
9. THEN LEAVE IT ALONE ON A LOW HEAT UNTIL IT SETS. Stirring now gives you scrambled egg with potatoes in it, which is a different dish. Six or seven minutes, then a lid or a grill for the top.
10. SERVED FROM THE PAN WITH GHERKINS AND RYE BREAD, which the article gives as its accompaniments along with a green or tomato salad.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Germany · All recipes