European · Breakfast · Lunch · Dinner
German Farmer's Breakfast
Bauernfrühstück
Golden pan-fried potatoes with soft onion and lean ham, bound together with fluffy eggs and finished with fresh chives. A hearty one-pan German classic made with just a spoonful of oil.
- Prep
- 10 min
- Cook
- 58 min
- Total
- 68 min
- Serves
- 2
Calories come from: Carbs 40% · Fat 37% · Protein 23%
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Ingredients
For 2 servings- 4 medium500 gWaxy potatoes, skin on
- 6 cups1,500 gWater, for boiling
- 1 tbsp14 gRapeseed oil
- 1 medium110 gOnion, diced
- 1/2 cup80 gLean cooked ham, diced
- 4 large200 gEggs
- 1/2 tspBlack pepper, ground
- 1/2 tspSweet paprika
- 2 tbsp5 gFresh chives, snipped
- 1 small35 gDill pickle, sliced, to serve (optional)
Steps
- 1
Scrub the potatoes and place them whole in a pot with the water.
- 2
Bring to the boil, which takes about 8-10 minutes.
- 3
Simmer for about 20 minutes until just tender when pierced.
- 4
Drain and let the potatoes cool for 10 minutes so they hold their shape.
- 5
Cut the potatoes into slices about 5 mm thick.
- 6
Heat the oil in a large non-stick frying pan over medium-high heat.
- 7
Add the potato slices in an even layer and fry for 8-10 minutes, turning occasionally, until golden.
- 8
Add the onion and fry for 3-4 minutes until softened.
- 9
Stir in the ham and cook for 2 minutes until warmed through.
- 10
Whisk the eggs with the pepper and paprika; no extra salt is needed as the ham is already salty.
- 11
Lower the heat to medium, pour the eggs over the potatoes and let them set for 1 minute.
- 12
Gently fold for 2-3 minutes more until the eggs are fully set with no runny parts.
- 13
Scatter with chives and serve with the sliced pickle on the side if you like.
Swaps, storage and make-ahead
Swaps
- Swap the ham for diced smoked tofu or sautéed mushrooms for a vegetarian version.
- Use leftover boiled potatoes from the day before to skip the boiling step and save time.
- Replace half the eggs with egg whites for a lighter version that still sets well.
- Use diced cooked turkey breast instead of ham if you prefer, checking the label if you need it gluten-free.
Storage
This dish is best eaten fresh, but leftovers can be refrigerated in a covered container within 2 hours and eaten within 3 to 4 days, reheated until steaming hot. It is not recommended to freeze it, as the eggs and potatoes turn watery.
Make ahead
Boil the potatoes up to 2 days ahead, cool them, and keep them covered in the fridge, then slice and fry when ready. You can also dice the onion and ham a day in advance and store them separately in the fridge.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Eggs
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (1,206 g) | Per 100 g | |
|---|---|---|
| Calories | 463 kcal | 38 kcal |
| Protein | 26.5 g | 2.2 g |
| Carbohydrates | 46.9 g | 3.9 g |
| of which sugars | 6 g | 0.5 g |
| Fiber | 5.5 g | 0.5 g |
| Fat | 19.2 g | 1.6 g |
| of which saturated | 4.5 g | 0.4 g |
| Sodium | 700 mg | 58 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
