Bauernfrühstück (Farmer's Breakfast)
A hearty German one-pan breakfast of crispy potatoes, bacon, and eggs, studded with onions and finished with fresh parsley. Traditionally served on a cutting board to share.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 22g
Ingredients
- 4 slices bacon, sliced into 1-inch pieces
- ¾ lb waxy potatoes (e.g., red or Yukon gold), unpeeled
- 1 whole onion, medium
- 4 whole eggs, large
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Cut each bacon slice crosswise into 1-inch pieces, about the size of your pinky finger.
- 2
Scrub the potatoes under cold running water to remove any dirt, then pat them dry with a clean kitchen towel.
- 3
Place the potatoes on a cutting board and cut them into 1/2-inch cubes—roughly the size of dice—leaving the skin on.
- 4
Cut the onion in half from root to tip, then place each half flat-side down and slice it crosswise into 1/4-inch-thick pieces.
- 5
Place the bacon pieces in a 12-inch cast iron skillet or large nonstick skillet over medium-high heat and cook, stirring once every 30 seconds, until the edges turn brown and crispy, about 5 minutes.
- 6
Use a slotted spoon to transfer the cooked bacon to a paper-towel-lined plate, leaving about 2 tablespoons of bacon fat in the skillet.
- 7
Add the potato cubes to the hot skillet and stir with a wooden spoon to coat them in the bacon fat, then let them cook undisturbed for 2 minutes so they can brown.
- 8
Stir the potatoes again and cook, stirring occasionally (once every minute), until they turn the color of light brown toast and are tender when pierced with a fork, about 10 minutes.
- 9
Add the sliced onion to the skillet and stir well to mix with the potatoes, then cook, stirring occasionally, until the onion is soft and slightly golden, about 3 minutes.
- 10
Scatter the cooked bacon back over the potato mixture and stir gently to combine.
- 11
Pour the 4 eggs directly into the skillet, spacing them evenly across the surface, then immediately reduce the heat to medium-low.
- 12
Cover the skillet with a lid or sheet of aluminum foil and cook until the egg whites look opaque and set but the yolks still jiggle gently when you shake the pan, about 4 minutes.
- 13
Sprinkle the salt, black pepper, and fresh parsley evenly over the top of the entire skillet.
- 14
Slide the entire contents of the skillet onto a large serving plate or wooden cutting board, or eat directly from the pan.
Tools you’ll need
- 12-inch cast iron skillet or large nonstick skillet with lid or aluminum foil
- cutting board
- chef's knife
- wooden spoon
- slotted spoon
- paper towels
- fork
- large serving plate or wooden cutting board
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