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Farmer's Breakfast (Bauernfrühstück)

Farmer's Breakfast


  • 3 large potatoes, peeled and quartered lengthwise
  • 3 tablespoons bacon fat or olive oil, divided
  • 2 cups roughly chopped green and white onions
  • 2 cups roughly chopped bell peppers
  • 1-2 cups chopped ham
  • 1/4 cup chopped parsley
  • 4 eggs, whisked
  • Salt to taste


  1. Boil the potatoes 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. Set aside.
  2. Heat 2 tablespoons bacon fat or olive oil in a large skillet over medium-high heat. Add the onions and bell peppers. Increase the heat to high. Brown the onions and bell peppers, stirring frequently, about 2-3 minutes.
  3. Push the vegetables to the side of the pan, add the potatoes and the remaining 1 tablespoon bacon fat (or olive oil) to the pan. Brown the potatoes for about 2 minutes, stirring frequently. Sprinkle on salt to taste as you stir.
  4. Add the ham to the potatoes and cook, stirring frequently until the ham is heated through, 1-2 minutes.
  5. Mix all of the vegetables, potato and ham together and mix in the parsley.
  6. Add the eggs, stirring to distribute the eggs among the vegetables and ham. As soon as eggs begin to firm up, remove from heat.

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