German
Bauernfrühstück
A hearty German skillet of crisp fried potatoes, smoky bacon, onions, and softly set eggs. It is traditionally made with boiled potatoes from the day before and served with pickled gherkins on the side.
Ingredients
- Waxy potatoes, boiled and cooled overnight500g
- Smoked bacon or Bauchspeck, diced80g
- Yellow onion, finely sliced1 medium
- Eggs4 large
- Whole milk2 tbsp
- Butter or lard1 tbsp
- Saltto taste
- Freshly ground black pepperto taste
- Chives, finely sliced2 tbsp
- Pickled gherkins2 to 4
Method
- Peel the cold boiled potatoes if desired, then cut them into even slices about 5 mm thick.
- Whisk the eggs with the milk, a small pinch of salt, and black pepper, then set aside.
- Place a large heavy frying pan over medium heat and cook the diced bacon until the fat renders and the edges begin to crisp.
- Add the sliced onion and cook for 3 to 4 minutes, stirring occasionally, until soft and lightly golden.
- Add the butter or lard, then spread the potato slices in the pan in as even a layer as possible.
- Fry the potatoes for 8 to 10 minutes, turning only occasionally, until they are golden and crisp in spots.
- Season the potatoes lightly with salt and pepper, keeping in mind that the bacon is salty.
- Lower the heat to medium-low and pour the beaten eggs evenly over the potatoes, bacon, and onions.
- Let the eggs set gently for 2 to 3 minutes, then lift and fold the mixture in broad sections so the eggs remain tender rather than dry.
- Cook just until the eggs are softly set and no longer runny, then remove the pan from the heat.
- Sprinkle with chives and serve immediately with pickled gherkins alongside.
Common questions
Can I substitute regular potatoes if I don’t have waxy potatoes for Bauernfrühstück?
Yes, but waxy potatoes hold their shape best. Use firm potatoes like Yukon Gold or red potatoes. Avoid very starchy potatoes if possible, because they can break down and turn the pan mixture mushy.
How do I know when the potatoes are crisp enough before adding the eggs?
They should be golden on the edges and have some browned spots, with a firm bite in the center. This usually takes 8 to 10 minutes over medium heat in a hot pan without frequent stirring.
What are the most common mistakes when making Bauernfrühstück?
The biggest mistakes are overcrowding the pan, stirring too often, and adding the eggs over potatoes that are still pale or wet. Also watch the salt, since bacon and potatoes already bring plenty of seasoning.
Can I store leftovers, and how should I reheat them?
Yes. Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat in a skillet over medium-low heat for best texture; the microwave works, but the potatoes will soften more.
What should I serve with Bauernfrühstück?
Serve it hot with sliced pickled gherkins, fresh chives, and maybe a simple green salad or rye bread. A little mustard on the side also works well, especially if you want a more German-style plate.