A German farmer’s breakfast will sustain you for hours! It’s a quick, one-pan dish, perfect for the weekend! This hearty recipe from northern Germany serves two and might remind you of the English bubble and squeak, French omelette or Spanish tortilla.
- 600 g desiree potatoes, peeled, sliced
- 120 g bacon, diced
- 1 tbsp olive oil
- 3 eggs
- ¼ cup (60 ml) milk
- 1 tsp fresh chopped oregano
- salt and pepper
- 1 tbsp finely sliced chives
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Bring a saucepan of salted water to the boil. Add the sliced potato, lower heat until simmering and cook for 13-15 minutes, or until tender.
In a large frying pan, sauté the bacon over medium-high heat for 2 minutes. Add the olive oil and cooked potato slices, and fry, stirring regularly, until golden brown (10 minutes).
Meanwhile, whisk the eggs with the milk, oregano, and salt and pepper. Combine well.
Adjust heat to medium-low and pour the mixture over the golden brown potato. Gently move the potato and egg mixture with a wooden spoon until the egg is cooked (2-3 minutes).
Sprinkle with chives and serve immediately.
Photography by Alan Benson