German Farmer's Breakfast

Instructions

1. 1

   Prepare the Potatoes

   • This dish is best made with pre-cooked, cooled potatoes. If you don't have leftovers, boil the whole, unpeeled potatoes in salted water for 15-20 minutes until just tender. Drain and let them cool completely.
   • Once cool, peel the potatoes and cut them into 1/4-inch thick slices or 1/2-inch cubes.
2. 2

   Cook Bacon and Onions

   • In a large 12-inch cast-iron or non-stick skillet, cook the chopped bacon over medium heat for 6-8 minutes, stirring occasionally, until it is brown and crispy.
   • Using a slotted spoon, remove the bacon from the skillet and set it aside on a paper towel-lined plate, leaving the rendered fat in the pan.
   • Add the chopped onion to the bacon fat in the skillet and sauté for 4-5 minutes until softened and translucent.
3. 3

   Fry the Potatoes

   • Add the sliced or cubed potatoes to the skillet with the onions. If the pan seems dry, add the tablespoon of butter.
   • Increase the heat to medium-high. Fry the potatoes, turning them only occasionally, for 10-12 minutes until they are golden brown and crispy on all sides.
   • Season the potatoes and onions with half of the salt and pepper.
4. 4

   Combine and Add Eggs

   • Return the crispy bacon to the skillet and stir to combine with the potatoes and onions.
   • In a medium bowl, whisk the eggs with the milk (if using), the remaining salt and pepper, and half of the fresh parsley and chives.
   • Reduce the heat to medium-low and pour the egg mixture evenly over the contents of the skillet.
5. 5

   Cook the Eggs and Serve

   • Let the eggs cook undisturbed for about 1 minute until the edges begin to set.
   • Gently stir and fold the mixture with a spatula, scraping the bottom of the pan, until the eggs are cooked to your desired doneness (about 2-4 minutes for soft curds).
   • Remove from heat, garnish with the remaining fresh parsley and chives, and serve immediately, traditionally with a side of gherkins (pickles).