Bauernfrühstück (Farmer’s Skillet with Potatoes, Bacon and Eggs)

• 500 g Yukon Gold potato
• 1 medium Yellow onion
• 150 g Bacon, smoked
• 25 g Unsalted butter
• 4 Egg
• ½ tsp Fine sea salt
• ¼ tsp Black pepper
• 10 g Fresh chives
• 120 g Sweet gherkin pickles

1. 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.
2. 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.
3. 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.
4. 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.
5. Scatter over the chives and slice the skillet into wedges. Serve straight away with the sweet gherkin pickles on the side.

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