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German Farmer's Breakfast - Bauernfruhschtuck


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  • 2 Yellow Potatoes (Unpeeled)
  • 1/2 Onion
  • 3 Strips Bacon
  • 3 Eggs
  • 3 Tablespoons Heavy Cream
  • 10 Cherry Tomatoes (Roma are best)
  • 1 Tablespoon Chives, finely chopped
  •   (Optional - grated cheese for topping)


Slice the un-peeled potatoes into 1mm thick slices (thick slices) and boil them with a bit of salt until they're almost ready to eat. Drain the potatoes.

Meanwhile, slice the bacon up into small pieces. Fry the bacon in an omelet pan until it's almost crispy. Remove the bacon from its grease, but don't toss the grease. Dry the bacon on a paper towel.

Blonde the onions in the bacon grease over a medium flame. Return the bacon to the grease and then layer the potatoes on top of that. Cover until the potatoes finish cooking, then carefully flip the whole thing over. We like to salt the potatoes with garlic salt right before flipping them.

Mix the eggs and heavy cream. After flipping the potatoes, pour these on top and cook until done. We think it's better to add the tomatoes at the beginning so they cook, but some prefer sliced tomatoes on top that are close to raw.

Another option (which we like) is sprinkling a nice layer of Jack cheese on top, or even a mixture of Jack and Parmesan.

This dish is nice served with sour cream or even our sun dried tomato sauce.