Bauernfrühstück
Or Farmer's Breakfast for the non German speaking blog readers.
This was a staple for my family on mornings before we went out skiing. The smell of onions cooking in butter and coffee brewing was enough to rouse me from bed and to layer on all the ski clothes and hit the slopes nice and early for some first run down Mozart glory. Another note, I cannot make this in a small batch as written.
Adapted from Simply Recipes
3 large potatoes, skinned and quartered lengthwise (use 2 cans of sliced potatoes for ease of preparation)
2 Tbsp olive oil
2 cups roughly chopped onion, green, white, red, whatever you want
1 or 2 cloves of garlic, minced (to taste)
1 15 oz can corn
salt & pepper to taste
1-2 cups chopped ham
8 eggs, whisked
1 - 2 cups shredded medium cheddar cheese
Boil the potatoes in a saucepan of lightly salted water for 10-15 minutes until just cooked (test for doneness).
Drain, rinse with cold water to cool.
Cut into 3/4 inch squares or drain and cut into cubes if using canned potatoes and set aside.
Heat 2 Tbsp olive oil in a large skillet on medium high heat.
Add the onions and increase the heat to high.
Saute the onions, stirring frequently, about 2-3 minutes.
It's OK if they get a little brown.
Add the minced garlic and cook another minute.
Push the vegetables to the side of the pan, add the potatoes and another Tbsp of olive oil to the pan if needed.
Cook the potatoes for about 2 minutes, stirring frequently.
Sprinkle on salt & pepper to taste as you cook.
Drain the corn and add to the pan along with the ham and cook, stirring frequently until the ham is heated through, 3-5 minutes.
Add the eggs, stirring to distribute the eggs among the vegetables and ham. As soon as eggs begin to firm up, remove from heat.
Top with shredded cheese. Cover pan and let sit for 2-3 minutes until the cheese is melted.
Serve immediately. Great with ketchup or salsa on top.
This was a staple for my family on mornings before we went out skiing. The smell of onions cooking in butter and coffee brewing was enough to rouse me from bed and to layer on all the ski clothes and hit the slopes nice and early for some first run down Mozart glory. Another note, I cannot make this in a small batch as written.
Adapted from Simply Recipes
3 large potatoes, skinned and quartered lengthwise (use 2 cans of sliced potatoes for ease of preparation)
2 Tbsp olive oil
2 cups roughly chopped onion, green, white, red, whatever you want
1 or 2 cloves of garlic, minced (to taste)
1 15 oz can corn
salt & pepper to taste
1-2 cups chopped ham
8 eggs, whisked
1 - 2 cups shredded medium cheddar cheese
Boil the potatoes in a saucepan of lightly salted water for 10-15 minutes until just cooked (test for doneness).
Drain, rinse with cold water to cool.
Cut into 3/4 inch squares or drain and cut into cubes if using canned potatoes and set aside.
Heat 2 Tbsp olive oil in a large skillet on medium high heat.
Add the onions and increase the heat to high.
Saute the onions, stirring frequently, about 2-3 minutes.
It's OK if they get a little brown.
Add the minced garlic and cook another minute.
Push the vegetables to the side of the pan, add the potatoes and another Tbsp of olive oil to the pan if needed.
Cook the potatoes for about 2 minutes, stirring frequently.
Sprinkle on salt & pepper to taste as you cook.
Drain the corn and add to the pan along with the ham and cook, stirring frequently until the ham is heated through, 3-5 minutes.
Add the eggs, stirring to distribute the eggs among the vegetables and ham. As soon as eggs begin to firm up, remove from heat.
Top with shredded cheese. Cover pan and let sit for 2-3 minutes until the cheese is melted.
Serve immediately. Great with ketchup or salsa on top.
mmm....this sounds like a winner! i LOVE breakfast foods :)
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