A simple, satisfying German classic of golden fried potatoes, crispy bacon, and beaten eggs cooked together in a single skillet — equally at home at breakfast, lunch, or dinner.
Servings
2
Prep time
20 min
Cook time
15 min
Total time
35 min
Ingredients — 2 servings
| Ingredient | Quantity | Unit |
|---|---|---|
| Butter | 1 | tsp |
| Bacon slices, cut into ½-inch pieces | 3 | — |
| Potatoes | 2 | — |
| Eggs | 3 | — |
| Salt & ground black pepper | — | to taste |
Directions
1
Cook the potatoes. Place the potatoes in a saucepan and cover with lightly salted water. Bring to a boil over high heat, then reduce to medium and simmer until just tender, 10 to 15 minutes. Drain and set aside to cool, then cut into ¼-inch slices.
2
Fry the bacon and potatoes. Melt the butter in a skillet over medium heat. Add the bacon pieces and cook until browned and crispy, 5 to 7 minutes. Remove the bacon and set aside, leaving the rendered fat in the pan. Add the potato slices to the hot fat and cook over medium-high heat, turning occasionally, until golden and browned on both sides, about 5 minutes. Scatter the bacon back over the potatoes.
3
Add the eggs and finish. Beat the eggs with salt and pepper until combined. Pour the egg mixture over the potatoes and bacon in the skillet, stirring gently to distribute everything evenly. Cook until the eggs are set, 3 to 5 minutes, turning once. Serve hot directly from the pan with a dill pickle or green salad on the side.
Cook's notes
Cook the potatoes ahead
This recipe is the perfect way to use up leftover boiled or roasted potatoes from the previous day — skip step 1 entirely and go straight to frying. In fact, pre-cooked potatoes that have had time to cool and firm up brown more evenly and hold together better in the pan.
Don't discard the bacon fat
The rendered bacon fat is what gives the potatoes their deep, savoury flavour as they brown. Draining it off before adding the potatoes would be a loss — keep it all in the pan and let the potatoes soak it up.
Serving suggestions
In Germany this is traditionally served with a sharp dill pickle on the side, whose acidity cuts through the richness of the eggs and bacon beautifully. A crisp green salad works just as well. Ketchup is also a popular accompaniment, especially with younger eaters.
Nutrition per serving
| Nutrient | Amount | Nutrient | Amount |
|---|---|---|---|
| Calories | — | Saturated fat | — |
| Protein | — | Cholesterol | — |
| Total carbohydrate | — | Sodium | — |
| Dietary fiber | — | Calcium | — |
| Total sugars | — | Vitamin C | — |
| Total fat | — | Potassium | — |
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