Bauernfrühstück
A German Farmers breakfast
Some dishes feel like home from the very first bite. For me, Bauernfrühstück—literally “Farmer’s Breakfast”—is one of those. It’s the kind of hearty, rustic meal I grew up with, the kind that filled the kitchen with the scent of sizzling bacon and onions, and made mornings feel warm and grounded.
This dish was born out of practicality. Farmers needed something rich and filling to fuel a full day of labor in the fields. They turned to simple, nourishing ingredients: potatoes, eggs, onions, and whatever meats or vegetables were on hand.
The name Bauernfrühstück originated from the fact that farmers ate a rich and filling breakfast so they can perform hard labor in the field for the day,
Every Hausfrau had her own version, often using leftovers or ingredients that were about to spoil—Schinken, ham, even bits of salami. Nothing went to waste, and everything tasted like care.Today, I’m sharing my own variation of Bauernfrühstück. It’s quick—just 20 minutes from start to finish—and endlessly satisfying.
🧑🍳 My Bauernfrühstück Recipe
🥘 Ingredients
• 4 medium yellow potatoes (boiled or microwaved until tender)
• 5 strips smoked bacon, cubed (tip: freeze slightly for easier slicing)
• 1 medium onion, chopped
• 1 bunch fresh parsley or thyme
• 2 medium eggs
• Salt and pepper to taste
• Chives for garnish
🍳 Step-by-Step
I start by prepping the ingredients. The bacon gets cubed—freezing it for a few minutes makes slicing much easier. I chop the onion finely and set aside a handful of fresh parsley, though thyme works beautifully too.
The potatoes, already cooked, are sliced into rounds. I like them about ½ cm thick—just enough to crisp up in the pan without falling apart too much.
In a large skillet, I fry the bacon over medium heat until it’s lightly browned and fragrant. Drain. Then I add the chopped onion and let it soften in the bacon fat, stirring occasionally.
Next come the potato slices. I season them with salt and pepper and fry until they’re golden and slightly crisp on the edges. The smell at this point is irresistible—smoky, savory, and just a little sweet from the onions.
I beat the eggs in a small bowl and pour them over the potatoes, stirring gently to coat everything. I let the eggs set without overmixing, so they stay soft and tender.
Once everything is cooked through, I taste and adjust the seasoning, then sprinkle with fresh chives and parsley before serving.
🥗 Serving Suggestions
Bauernfrühstück is perfect on its own, but I love pairing it with a simple green salad dressed in vinegar and oil. It balances the richness and adds a fresh note to the plate. You can garnish the German Farmers breakfast with parsley, chives or a sliced pickle.
🧡 A Breakfast That Tells a Story
Making Bauernfrühstück always brings me back to my childhood—the clatter of pans, the warmth of the stove, and the feeling of being cared for. It’s a dish that’s humble yet full of heart, and one that adapts to whatever you have on hand.
Whether you’re feeding a crowd or just yourself, this breakfast is a reminder that good food doesn’t have to be complicated. It just has to be made with love.
Bauernfrühstück, a German Farmers breakfast
Ingredients
- 4 medium yellow potatoes, boil or microwave first
- 5 strips smoked bacon, cubed
- 1 med. Onion, chopped
- 1 bunch of fresh parsley (or thyme)
- 2 med. eggs
- Salt and pepper
Instructions
- Cut the bacon into cubes (tip: freeze a little first for easier slicing).
- Chop the onion and parsley.
- Cut the boiled potatoes into slices.
- Fry the bacon cubes a pan until lightly brown.
- Add potato slices, salt and pepper, and fry until light brown.
- Beat the eggs and pour over the potatoes, stir and let them set.
- Add more salt as desired.
- Sprinkle with chives before serving.
- It goes well with a green salad.
Notes
You can garnish the Bauernfrühstück German Farmers breakfast with parsley, chives or a sliced pickle. It goes well with a green salad.
