Farmers’ Breakfast Skillet (Bauernfruehstueck) | Helga Wengler is a native of Frankfurt, Germany. She learned to cook from her mother and loves to share her knowledge and expertise. Watch Helga Wengler and Mitch Lynch prepare traditional German recipes on Homeplate Homestyle. Visit our Food & Recipes section for more great recipes.
“Serve on a large platter and sprinkle with chopped parsley or chives. Guten Appetit!” – Helga the Kitchen Witch.
INGREDIENTS
4 medium potatoes
½ pound thick sliced smoked lean bacon, cut into squares
1 large onion finely chopped
6 large eggs
1 tablespoon milk
1 tablespoon minced fresh parsley
½ teaspoon freshly ground pepper
¼ teaspoon salt
2 tablespoons butter or oil
Snipped fresh chives or chopped parsley for garnish
PREPARATION
- Boil the potatoes for 30 minutes, until tender but not falling apart. Drain and cool completely, preferably overnight in the refrigerator.
- Put the bacon into a large skillet, cook over medium heat (stirring occasionally) until the bacon is browned on all sides but not crisp.
- While the bacon is cooking, peel the potatoes and slice them crosswise into ¼-inch rounds. Set potatoes aside.
- Add the onions to the bacon and leave the fat in the pan. Cook over medium heat, until the onions are translucent.
- In a bowl, whisk the eggs, milk, parsley, pepper and salt until well blended. Set aside.
- Add potatoes to the skillet, gently turning with spatula until nicely browned. Pour the eggs over the potatoes and cook for about 10 minutes.
Slide Farmers’ Breakfast Skillet (Bauernfruehstueck) into a serving platter and sprinkle some chopped parsley or chives.
Guten Appetit!
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