German Farmer's Breakfast

 December 2025

Recipe from Cook's Illustrated, September 2023

I saw this recipe demonstrated on an episode of America's Test Kitchen. It is the sort of meal that Diane likes and has for brunch most days, so I added it to my list of recipes to try. Half of it was served as dinner for the two of us and the second half warmed for a second dinner.

I made no changes to the recipe other than omitting the fresh parsley garnish. The recipe specifies Yukon Gold potatoes but not finding these I used gold potatoes. Three strips of bacon were chopped and cooked in a skillet to render their fat. Finely chopped onion was added and cooked until soft and golden brown. The bacon and onion were transferred to a bowl leaving the fat behind. Butter was added to the fat, melted, and potato slices were added. They were cooked, uncovered, for about 9 minutes, then covered and cooked until tender. The cover was removed and the potatoes cooked until golden brown. The bacon and onion were then stirred into the potatoes. Butter was added and after it had melted gently-beaten eggs poured over and between the potatoes. Once the eggs had set they were lifted around the edges as the skillet was tipped so the uncooked egg ran under the mixture to cook. The pan was covered and cooked until the eggs were set. Preparing ingredients took about 20 minutes and total time was an hour. 

This was a pretty good dinner. It was a little bland but adding some additional salt and parsley should fix this.  The dish didn't hold together real well so maybe it should have cooked a little longer, but this was not a big problem. The leftovers were heated in a skillet and were just as good, if not better, than the original dish.