I first had Bauernfrühstück on a cold Autumn day during my original study year in Berlin. A friend of mine was living in Rüdow and staying with a host family where she had a great deal – home cooked food and a cosy, warm bedroom were slightly better than my WG, although in a nice part of Prenzlauer Berg, consisting of a mattress on the floor and limited furniture!
A few years on and this recipe is still as much of a comfort as it was back then. Traditionally known as a farmers breakfast and from Bavaria it is certainly a hearty meal that will you give you that warm and full feeling! I have never made this for breakfast but it does make for a perfect supper in the evening. It is also a great dish if you have been out the night before. The potatoes, bacon and egg all cooked together will definitely get rid of that hangover!
Ingredients: serves up to 4
7 or 8 medium potatoes (peeled and diced)
Small bunch of freshly parsley (finely chopped)
4 eggs (beaten)
Ground black pepper/ salt
Juice of half a lemon
Handful of cherry tomatoes (cut in half)
1 large onion (peeled and diced)
Add the potatoes to a pan of boiling water and boil for around 7 – 10 minutes.
Heat 1 tbpsn olive oil in a large/ deep frying pan. Add the onions and a pinch of salt and then add the bacon. Leave to gently cook.
Drain the potatoes and add to the pan with the lemon juice, turning up the heat. The potatoes should be soft but still in chunks. Cook for just a couple of minutes and then add the tomatoes.
Pour in the egg mixture and mix everything until the egg is cooked properly, This should take around 4 – 5 minutes.
Take the pan off the heat and add some black pepper and the parsley. Mix well and then plate up.