Bauernfrühstück (German Farmer's Breakfast)
By Erica TurnerPublished on August 7, 2023
Time
55 minutes
Yield
Serves 4
Ingredients
3 slices bacon, chopped fine½ cup finely chopped onion 3 tablespoons unsalted butter, divided2 pounds Yukon gold potatoes, peeled and sliced crosswise ½ inch thick¾ teaspoon table salt, divided6 large eggs ¼ teaspoon pepper 1 tablespoon chopped fresh parsley
Before You Begin
For the most traditional flavor use a hickory-smoked bacon. If the bacon is difficult to chop, place it in the freezer for 10 to 15 minutes to firm it up.
Instructions
- Cook bacon in 12-inch nonstick or carbon-steel skillet over medium-high heat until golden brown at edges and just starting to render, 3 to 5 minutes. Add onion and continue to cook until onion is soft and golden brown, 3 to 5 minutes. Using slotted spoon, transfer bacon and onion to bowl, leaving fat in skillet (you should have about 1 teaspoon).
- Add 2 tablespoons butter to bacon fat and melt over medium heat. Add potatoes and ½ teaspoon salt and stir to coat potatoes evenly with fat. Cover and cook, shaking pan occasionally, for 9 minutes. After 9 minutes, potatoes should be bubbling at edges; if there is no moisture around potatoes, lower heat slightly; if there is no or little sizzling around potatoes, increase heat slightly. Cover and continue to cook until potatoes can be easily pierced with tip of paring knife, 6 to 9 minutes.
- Remove lid and gently stir potatoes (it is okay if some potatoes break). Continue to cook, uncovered, gently stirring every 2 to 3 minutes until potatoes are golden brown (not all surfaces will be brown), about 10 minutes. Meanwhile, whisk eggs in bowl and add pepper and ¼ teaspoon salt; set aside.
- Add bacon and onion to skillet and stir gently to combine. Add remaining 1 tablespoon butter and swirl skillet, so butter melts in between potatoes. Pour eggs over potatoes and cook, without stirring, until eggs begin to set, 45 seconds to 1 minute. Using rubber spatula, lift edge of cooked egg, then tilt pan to 1 side, so uncooked egg runs underneath. Repeat process, working around pan edge, using spatula to gently scrape uncooked egg toward rim of skillet, until top is just slightly wet, 1½ to 2 minutes.
- Cover and cook until eggs are set and no longer appear runny, 2 to 3 minutes. Using rubber spatula, loosen from skillet and transfer to serving platter. Season with salt and pepper to taste and garnish with parsley. Slice and serve.
Time
55 minutesYield
Serves 4Ingredients
3 slices bacon, chopped fine
½ cup finely chopped onion
3 tablespoons unsalted butter, divided
2 pounds Yukon gold potatoes, peeled and sliced crosswise ½ inch thick
¾ teaspoon table salt, divided
6 large eggs
¼ teaspoon pepper
1 tablespoon chopped fresh parsley
Ingredients
3 slices bacon, chopped fine
½ cup finely chopped onion
3 tablespoons unsalted butter, divided
2 pounds Yukon gold potatoes, peeled and sliced crosswise ½ inch thick
¾ teaspoon table salt, divided
6 large eggs
¼ teaspoon pepper
1 tablespoon chopped fresh parsley
Ingredients
3 slices bacon, chopped fine
½ cup finely chopped onion
3 tablespoons unsalted butter, divided
2 pounds Yukon gold potatoes, peeled and sliced crosswise ½ inch thick
¾ teaspoon table salt, divided
6 large eggs
¼ teaspoon pepper
1 tablespoon chopped fresh parsley
Why This Recipe Works
Whisked, seasoned eggs are poured on top of the Bratkartoffeln and fried like an omelette. Bratkartoffeln is a comforting German side dish of pan-fried potatoes, bacon, onions, and fresh herbs. We wanted tender, golden-brown potatoes with slightly crisp edges, infused with smoky flavor from the bacon and slight oniony sweetness. While the dish is typically made with leftover boiled potatoes, we wanted a recipe that started with raw, so we cooked the potatoes in a covered skillet, allowing them to steam and absorb flavor. When we removed the lid, the potatoes were allowed to brown and crisp around the edges. Covering the frying pan after adding the eggs allowed the eggs to fully set and slide out easily from the pan and created one big piece perfect for slicing to serve.
Want more? Read the whole storyBefore You Begin
For the most traditional flavor use a hickory-smoked bacon. If the bacon is difficult to chop, place it in the freezer for 10 to 15 minutes to firm it up.
Instructions
- Cook bacon in 12-inch nonstick or carbon-steel skillet over medium-high heat until golden brown at edges and just starting to render, 3 to 5 minutes. Add onion and continue to cook until onion is soft and golden brown, 3 to 5 minutes. Using slotted spoon, transfer bacon and onion to bowl, leaving fat in skillet (you should have about 1 teaspoon).
- Add 2 tablespoons butter to bacon fat and melt over medium heat. Add potatoes and ½ teaspoon salt and stir to coat potatoes evenly with fat. Cover and cook, shaking pan occasionally, for 9 minutes. After 9 minutes, potatoes should be bubbling at edges; if there is no moisture around potatoes, lower heat slightly; if there is no or little sizzling around potatoes, increase heat slightly. Cover and continue to cook until potatoes can be easily pierced with tip of paring knife, 6 to 9 minutes.
- Remove lid and gently stir potatoes (it is okay if some potatoes break). Continue to cook, uncovered, gently stirring every 2 to 3 minutes until potatoes are golden brown (not all surfaces will be brown), about 10 minutes. Meanwhile, whisk eggs in bowl and add pepper and ¼ teaspoon salt; set aside.
- Add bacon and onion to skillet and stir gently to combine. Add remaining 1 tablespoon butter and swirl skillet, so butter melts in between potatoes. Pour eggs over potatoes and cook, without stirring, until eggs begin to set, 45 seconds to 1 minute. Using rubber spatula, lift edge of cooked egg, then tilt pan to 1 side, so uncooked egg runs underneath. Repeat process, working around pan edge, using spatula to gently scrape uncooked egg toward rim of skillet, until top is just slightly wet, 1½ to 2 minutes.
- Cover and cook until eggs are set and no longer appear runny, 2 to 3 minutes. Using rubber spatula, loosen from skillet and transfer to serving platter. Season with salt and pepper to taste and garnish with parsley. Slice and serve.
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