Bauernfrühstück mit Kartoffeln

Ingredients

• 4 medium potatoes
• 1 large onions
• 4 large eggs
• 6 slices bacon
• 2 tablespoons fresh parsley
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon butter

Instructions

1. 1

   Wash and peel the potatoes. Cut them into small cubes (about 1/2 inch).

2. 2

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the cubed potatoes and season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Sauté for about 15-20 minutes, stirring occasionally, until the potatoes are golden brown and tender.

3. 3

   While the potatoes are cooking, chop the onion and parsley. Set aside.

4. 4

   In a separate pan, cook the bacon over medium heat until crispy (about 5-7 minutes). Once cooked, remove the bacon and place it on paper towels to drain. Reserve about 1 tablespoon of bacon fat in the pan.

5. 5

   Add the chopped onions to the pan with reserved bacon fat and sauté over medium heat for about 5 minutes until they are soft and translucent.

6. 6

   Once the onions are cooked, add them to the skillet with the potatoes. Crumble the cooked bacon and add it as well. Mix everything together and cook for an additional 2-3 minutes.

7. 7

   In a bowl, crack the eggs and whisk them until well combined. Season with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.

8. 8

   Push the potato mixture to one side of the skillet and add 1 tablespoon of butter to the empty side. Pour the whisked eggs into the skillet and scramble them gently, cooking for about 3-4 minutes until they are just set.

9. 9

   Once the eggs are cooked, mix them with the potato and bacon mixture. Stir in the chopped parsley.

10. 10

    Serve hot, garnished with additional parsley if desired.