Region: Northern Germany, with variations all over Germany
The potato is probably the most versatile vegetable there is. Easy to grow, easy to store, and rich in carbohydrates, it was a source of nutrition in Germany during times of famine leading to such a large variety of potato dishes one could fill another blog with just potato recipes.
Bauernfrühstück, literally means “Farmers Breakfast”. I am not entirely sure if this name was given because German farmers actually ate or are eating it for breakfast.
The traditional Bauernfrühstück is made from leftover boiled potatoes, onions or shallots, bacon bits, egg, seasoned simply with salt and pepper, and decorated with one pickled gherkin.
It is simple, fast, inexpensive, and yet filling meal (and a perfect breakfast after a long night out, including hangover).
My version adds deeps sea shrimps and North Sea Shrimps (Grey Shrimps) and a simple, yet tasty cucumber salad. If you cannot get the North Sea Shrimps, substitute it with diced ham.
And yes, I serve it with Ketchup, that’s the twist 🙂
Serves: 4 Difficulty: Easy Preparation time: 45 minutes
- 750 g (26.5 oz) Potatoes, cut into chunky dices
- 2 TBS clarified butter
- 100 g (3.5 oz) bacon bits
- 2 medium onions, diced
- 1 bunch of fresh chives
- 4 eggs
- freshly ground pepper
- freshly ground nutmeg
- 2 Cucumbers
- 2 Shallots
- 2-3 TBS White Wine Vinegar
- 2-3 EL Olive Oil
- 4 TBS cream
- 1 TS Sugar
- 100 g (3.5 oz) Deep Sea Shrimps
- 100 g (3.5 oz) North Sea Shrimps
- 1/2 bunch of fresh dill, chopped + some extra twigs for decoration
- Tomato Ketchup
Peel and dice 750 g (26.5 oz) of potatoes. Chop the onions, wash the chives and cut into small rolls.
Beat 4 egg and mix in the chives, season egg mixture with freshly ground salt, pepper and nutmeg.
In a bowl, combine 2-3 TBS white wine vinegar, 2-3 TBS olive oil, 4 TBS cream, 1 TS sugar. Season the dressing with salt, pepper, and more sugar as needed. Cut 2 shallots into rings. Wash the cucumbers and cut into slices. Marinade the cucumber and shallots with the dressing and keep in the fridge while preparing the rest.
Melt 2 TBS of clarified butter in a large frying pan. Add the potatoes and fry for about 20 minutes, given them a regular toss or stir so they don’t burn. (Here is how to do a cool pan flip).
About five minutes before the potatoes are done add the bacon and onion and keep tossing.
Add the deep sea shrimps to the potatoes and toss. Drain some of the grease from the pan if it is too greasy.
Evenly distribute the egg mixture over the potatoes. On low to medium heat, let the eggs set. Season with salt and pepper if needed.
Serve on a pre-warmed plate. Distribute the North Sea Shrimps over the meal and decorate with some dill. Serve with the cucumber salad and some ketchup.