Bauernfrühstück (Farmer’s Skillet with Potatoes, Bacon and Eggs)
Why this recipe works
- One-pan efficiency: Bacon, potatoes, onions and eggs are cooked in the same frying pan, building flavour while keeping the workflow simple.
- Golden potatoes: Small potato cubes brown well in the rendered bacon fat and butter, giving the skillet a crisp-edged base before the eggs are added.
- Hearty and balanced: Smoky bacon, buttery potatoes and softly set eggs make the dish satisfying, while chives and pickles keep it from feeling heavy.
Get the most out of this recipe
Texture tips
- For better browning: Keep the potato cubes small and let them sit briefly between turns so they develop colour rather than steaming.
- Keep the eggs tender: Lower the heat once the eggs go in and stop cooking while the centre still has a slight wobble; the residual heat will finish setting it.
Common mistakes
- Avoid scorching the bacon: If the bacon darkens too quickly while the potatoes cook, reduce the heat and add a little more fat if the pan looks dry.
- Do not crowd the potatoes: Use a large frying pan so the potatoes have enough surface contact to brown rather than soften unevenly.
Ingredient notes
- Best potatoes to use: Yukon Gold potatoes work well because they hold their shape but still turn creamy inside; red potatoes give a slightly firmer bite.
- Why serve pickles alongside: Sweet gherkins add acidity and sweetness, cutting through the richness of the bacon, butter and eggs.
Make-ahead tips
- Reheat gently: Warm leftover slices in a frying pan over low heat until piping hot throughout, turning once so the eggs do not dry out.
- Best served fresh: The skillet is at its best straight from the pan, when the potatoes are still golden-edged and the eggs are just set.
Equipment you'll need
Ingredients
Instructions
- Scrub the potatoes and cut them into 1 cm cubes. Peel the onion and thinly slice it, then cut the bacon into short strips. Finely chop the chives and set aside.
- Heat a large frying pan over medium heat and cook the bacon for 4 to 5 minutes until it has rendered some fat and is starting to colour. Add the butter, then tip in the potatoes and a pinch of the salt. Fry for 12 to 15 minutes, turning now and then, until the potatoes are golden and nearly tender.
- Add the onion to the pan and cook for 5 to 7 minutes until softened and lightly golden, adjusting the heat so the bacon does not burn. Taste and season with the remaining salt and the pepper. Spread everything into an even layer.
- Beat the eggs in a bowl until just combined, then pour evenly over the potato mixture. Reduce the heat to low and cook for 6 to 8 minutes until the eggs are mostly set with a slight wobble in the centre. Remove from the heat and rest for 2 minutes so it firms up for slicing.
- Scatter over the chives and slice the skillet into wedges. Serve straight away with the sweet gherkin pickles on the side.
Recipe notes
Tips
- For the best texture, keep the potato cubes small and let them sit undisturbed for a minute or two at a time so they can brown before you turn them.
- If the pan looks dry while the potatoes are frying, add a small knob more butter and lower the heat slightly to prevent scorching.
- Eggs should be cooked until set; if you are serving anyone who is pregnant, elderly, or immunocompromised, make sure there is no runny egg left in the centre.
Substitutions
- Replace Yukon Gold potato with red potato for a slightly firmer bite.
- Replace unsalted butter with olive oil for a lighter finish.
- Replace fresh chives with fresh parsley for a different herb note.
Storage
- Refrigerate up to 2 days
- Cool, then refrigerate in a sealed container for up to 2 days. Reheat slices in a frying pan over low heat for 4 to 6 minutes, turning once, until piping hot throughout.
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Recipe overview
- Servings: 2 servings
- Total time: 40min (35min active)
- Difficulty: Easy
- Cuisine: German
-
Allergens:
Eggs Milk
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