Bauernfrühstück

Ingredients

• 1 1/2 lbs waxy potatoes, boiled and cooled
• 6 oz bacon, diced
• 1 onion, diced
• 6 large eggs
• 2 tablespoons milk
• Salt and black pepper to taste
• 2 tablespoons chopped chives
• 2 tablespoons chopped fresh parsley
• 1 tablespoon butter

Before you cook

• Boil the potatoes in their skins until just tender, then cool and peel.
• Dice the cooled potatoes and the onion.
• Whisk the eggs with the milk, salt and pepper.

Steps

1. Cook the diced bacon in a large skillet over medium heat for 4 minutes, until crisp, then remove it to a plate.
2. Add the diced potatoes to the bacon fat in the skillet and cook for 8 to 10 minutes, turning occasionally, until golden and crisp.
3. Add the diced onion to the skillet and cook for 3 minutes, until softened.
4. Return the bacon to the skillet and stir everything together.
5. Add the butter to the skillet and let it melt.
6. Pour the whisked eggs evenly over the potato mixture.
7. Cook, stirring gently, for 2 to 3 minutes, until the eggs are just set but still soft.
8. Scatter the chives and parsley over the top.
9. Serve immediately straight from the skillet.