Bauernfrühstück is a hearty German Farmer’s Breakfast… usually made up of bacon or ham, potatoes, onion and eggs. Bauer means farmer and frühstück means breakfast. Popular in Bavaria, the bacon of that area is not quite the same as the bacon we have here in the US. It's called speck and is similar to the Italian version called pancetta. There are numerous versions of this Farmer's Breakfast and this one is ours.
Breakfast pork sausage can be used in this dish as well… which is what we do. Our version is quite hearty and can easily be made for a supper.
You certainly can use pancetta or bacon or ham in place of our breakfast sausage. If using ham, try to use a Bavarian ham.
We use a plain breakfast sausage not ones that have spices like sage added, but you certainly can experiment with it.
The recipe below makes about 4-6 servings depending on the size serving. If I make this as a main meal… a brunch or supper, I would figure it to be 4 servings. I don’t usually serve anything other than coffee and juice with it. If you do add breads or muffins, then figure 6 servings.
For this recipe, I used only the green parts for the green onion in the ingredients.
A lot of people cook the potatoes first, which you can do, but we don’t… we cook them in the pan.. it will take a bit longer, but, in my opinion, it’s easier.
Try this delicious version of a Farmer’s Breakfast.
Recipe: German Farmer’s Breakfast (Bauernfrühstück)
All you need:
1 tube (1 pound) breakfast sausage)
1 medium onion, diced
3 medium potatoes, peeled and diced
8 eggs, beaten
Dash of milk
¼ cup green onion, chopped
All you need to do:
In a large skillet, over medium high heat brown the breakfast sausage until no pink appears. Break up the sausage into pieces while cooking.. you want pebble size pieces when cooked.
Remove the cooked sausage from the pan and drain on paper towels.
Leave a light coating of sausage grease in the pan. My sausage renders very little fat, if yours renders quite a bit of fat, remove the excess… you don’t want greasy potatoes.
Add the potatoes to the skillet and cook the potatoes over medium high heat, turning occasionally. Cook until potatoes begin to soften, about 15-20 minutes. If potatoes start to brown too much, turn the heat down a bit.
Add the onion (not the green onions)and cook until onions are soft.
Add the sausage back into the skillet and mix well.
Beat the eggs with the dash of milk. Pour the egg mixture over the sausage, onions and potatoes. Cook as you would scrambled eggs, stirring frequently.
As the eggs are almost finished cooking… sprinkle the chopped green onion over the mixture and stir to mix well. Continue to cook for a few minutes until eggs are completely cooked.
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