Serves 4
45 min
German Farmer's Breakfast
Recipe GLPR55c878bd82ccca
A hearty German-style breakfast hash featuring crispy potatoes, smoky ham, sautéed vegetables, and fluffy scrambled eggs. This rustic one-pan meal is perfect for a satisfying morning or brunch.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
3 Large potatoes, peeled and cut lengthwise into quarters
3 Tbsp Bacon fat or olive oil
2 cups Green onions (scallions), roughly chopped including green tops
2 cups Bell peppers, roughly chopped
to taste Salt
1 1-2 cups Ham, chopped
¼ cup Fresh parsley, chopped
4 Eggs
Directions
Cut the peeled potatoes lengthwise into quarters. Heat the bacon fat or olive oil in a large skillet over medium-high heat.
Add the potato quarters to the hot oil and cook, stirring occasionally, for about 12-15 minutes until they are golden brown and crispy on the outside and tender inside. Season with salt as they cook.
Add the chopped green onions and bell peppers to the skillet with the potatoes. Continue cooking for another 5-7 minutes, stirring occasionally, until the vegetables are softened and lightly browned.
Stir in the chopped ham and distribute it evenly throughout the potato and vegetable mixture. Cook for 2-3 minutes until the ham is warmed through.
In a small bowl, whisk together the 4 eggs with a pinch of salt. Pour the whisked eggs over the potato and ham mixture in the skillet, distributing them evenly.
Continue cooking, stirring gently and frequently, for 3-4 minutes until the eggs are fully cooked and reach an internal temperature of 160°F. The mixture should be creamy with no liquid eggs remaining.
Remove from heat and stir in the fresh chopped parsley. Taste and adjust salt as needed. Divide among serving plates and serve immediately.
