German farmer’s breakfast with potatoes, eggs, spring onions, peppers, parsley and chopped ham. Also called farmer’s breakfast.
One of my mother’s favorite breakfasts for our family has always been the German farmer’s breakfast, also known as the farmer’s breakfast.
I remember eating this several times a month as a kid. It’s something like a big breakfast porridge made of potatoes and ham or bacon, mixed with onions and peppers and some egg.
Our last name is Farmer, no wonder we like such dishes! I love mine with lots of ketchup. A great use of leftover ham.
German farmer’s breakfast
ingredients
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3 large potatoes, skinned and quartered lengthwise
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3 tablespoons bacon fat or extra virgin olive oil
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2 cups coarsely chopped green and white onions (including the greens of the scallions)
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2 cups roughly chopped bell peppers
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Salt to taste
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1-2 cups chopped ham
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1/4 cup chopped parsley
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4 eggs, whisked
method
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Boil potatoes:
Simmer in a saucepan of lightly salted water for 10-15 minutes until just cooked (test for doneness). Drain, rinse with cold water to cool. Cut into 1 inch squares. Put aside.
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Fry the onions and peppers:
Heat 2 tablespoons bacon fat (or olive oil) in a large skillet over medium-high heat. Add the onions and chopped peppers. Increase the heat to high. Fry the onions and peppers for about 2-3 minutes, stirring frequently.
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Add the potatoes and then the ham:
Push the vegetables to the edge of the pan, add the potatoes and another tablespoon of bacon (or olive oil) to the pan.
Fry the potatoes for about 2 minutes, stirring frequently. Sprinkle with salt while cooking, if desired.
Add the ham to the potatoes and cook, stirring frequently, until the ham is heated through, 1-2 minutes.
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Add Parsley, Eggs:
Mix all the vegetables, potatoes and ham and mix in the parsley. Add the eggs and stir to distribute the eggs over the vegetables and ham.
As soon as the eggs start to set, remove from the heat.
Serve immediately. Great with ketchup on top.
