Farmer's Breakfast (Potatoes, Bacon and Eggs)
Fried potatoes with bacon and onion, set with eggs and sprinkled with chives – no milk, best made with potatoes boiled the day before.
- 25 min
- 544 kcal / serving
- easy
- Protein
- 25.5 g
- Fat
- 30.8 g
- Carbs
- 38.8 g
Contains: egg (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 500 g waxy potatoes
- 100 g bacon, diced
- 1 onion
- 1 tbsp rapeseed oil
- 4 eggs
- 1/2 bunch chives
- Salt
- Pepper
Method
- The night before, boil the potatoes in their skins for 20–25 minutes until tender, drain and chill overnight. Cold potatoes do not fall apart when fried.
- Peel the potatoes and cut them into 5 mm slices. Finely dice the onion and snip the chives.
- Heat the oil in a large frying pan and fry the potatoes over medium-high heat for 8–10 minutes until golden brown, turning only occasionally.
- Add the bacon and onion and fry for 4–5 minutes until the bacon is crispy and the onion is soft. Season with pepper and just a little salt, as the bacon is already salty.
- Whisk the eggs with 1 pinch of salt, pepper and half of the chives, pour over the potatoes and let set over low heat for 3–4 minutes, gently pushing the mixture around once with a spatula.
- Sprinkle with the remaining chives and serve straight from the pan.
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