German Farmer's Breakfast

1. 1
   prep

   Prep the potatoes, bacon, and onion.

   1.Peel the potatoes and cut into 1cm cubes.

   2.Dice the bacon into small, even pieces.

   3.Finely chop the onion and set aside.
2. 2
   fry · ~7 min

   Render the bacon.

   1.Place the diced bacon in a cold large skillet or cast iron pan.

   2.Set over medium heat and cook, stirring occasionally, until the bacon is crisp and the fat has rendered (5-7 minutes).

   3.Remove the crispy bacon with a slotted spoon and set aside on a paper towel, leaving the rendered fat in the pan.

   TIPStarting with a cold pan helps the bacon render its fat slowly, giving you crispier bits.
3. 3
   fry · ~12 min

   Fry the potatoes until golden.

   1.Add the butter to the skillet with the reserved bacon fat and increase heat to medium-high.

   2.Add the cubed potatoes in a single layer and cook undisturbed for 4-5 minutes until a golden crust forms on the bottom.

   3.Flip and toss the potatoes, then continue cooking until tender inside and crispy outside (10-12 minutes total).

   TIPDon't crowd the pan or stir too often — letting the potatoes sit undisturbed gives them that essential crispy crust.
4. 4
   saute · ~4 min

   Add the onions and crisp bacon.

   1.Reduce the heat to medium.

   2.Add the chopped onion to the potatoes and cook, stirring, until softened and translucent (3-4 minutes).

   3.Return the reserved crispy bacon to the pan and toss everything together.
5. 5
   fry · ~4 min

   Pour in the eggs and cook gently.

   1.Season the beaten eggs with a pinch of salt and a pinch of black pepper.

   2.Pour the eggs evenly over the potato mixture in the skillet.

   3.Reduce heat to medium-low and let the eggs set around the edges, then gently stir and fold until the eggs are just cooked through but still soft (3-4 minutes).

   TIPTake the pan off the heat when the eggs are slightly softer than you prefer — residual heat will finish cooking them on the plate.
6. 6
   garnish

   Finish with fresh herbs and serve immediately.

   1.Sprinkle chopped parsley over the finished dish.

   2.Garnish with fresh chives.

   3.Serve hot directly from the skillet, with a side of pickled gherkins or a dollop of mustard if desired.

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