Farmer's breakfast (German potato and egg fry-up)

Farmer's breakfast as a hearty potato fry-up with egg, onion, butter or ghee and fresh chives. Easy, filling and ideal for leftover boiled potatoes from the day before.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 12 min
• Total time: 17 min
• Calories: 420 kcal per serving
• Protein: 20 g
• Fat: 16 g
• Carbs: 45 g

Ingredients

• 3 organic eggs
• 300 g cooked, cooled potatoes (e.g. potatoes boiled in their skins the day before)
• 1 small onion
• 1 tbsp butter or ghee
• Salt and coarse black pepper (be generous with the salt)
• ½ bunch of chives (or parsley)
• 1 pinch of nutmeg

Method

You’ll need: frying pan · chopping board · knife · mixing bowl · spatula

1. Peel the potatoes and cut them into slices or cubes. Finely dice the onion and chop the chives or parsley.
2. Heat the butter or ghee in a large frying pan. Add the potatoes and fry them slowly until golden brown.
3. Add the onion to the potatoes and fry briefly until soft and slightly sweet. Season with salt, coarse black pepper and a pinch of nutmeg.
4. Whisk the eggs in a bowl and pour them over the potato mixture. Let them set over a low heat, turning gently so the egg and potatoes stay moist.
5. Finally, fold in the chives or parsley. Taste again and take the pan straight off the hob.
6. Serve hot and finish with a little extra chives or black pepper if you like.

Good to know

A farmer's breakfast like this is honest comfort food without much effort. Golden potatoes outside, soft egg inside – that's exactly what makes this pan so good.

Swaps

Butter → ghee (usually slightly fewer milk components) | chives → parsley (also provides vitamin C and vitamin K) | butter → olive oil (more monounsaturated fat) | potatoes → firm sweet potatoes (more beta-carotene, a slightly different nutrient balance)

Allergens

Contains egg and, depending on how you make it, milk components from butter. With well-cooked eggs the dish is generally suitable for children and during pregnancy too. Contains: milk.