German Farmer's Breakfast (Bauernfrühstück)

Instructions

1. 1

   Wash, peel, and cut 600 g waxy potatoes into 1.5 cm cubes. Finely chop 1 yellow onion and dice 150 g cooked ham into 1 cm cubes. Chop 15 g fresh chives. Have a wide pot for boiling potatoes and a large skillet ready.

2. 2

   Fill a wide pot with cold water, add 1 teaspoon salt, and add the potato cubes. Place over high heat and bring to a boil. Reduce heat to medium and cook for 8 minutes until fork-tender but not falling apart. Drain completely in a colander and shake off moisture.

3. 3

   Place a large skillet over medium heat and melt 15 g of the butter. Add the chopped onion and diced ham. Sauté for 4 to 5 minutes, stirring continuously with a wooden spoon, until the onion softens and turns translucent and the ham edges lightly brown.

4. 4

   Add the drained potatoes and remaining 15 g butter to the skillet. Increase heat to medium-high and fry for 7 to 8 minutes, flipping gently with a spatula every 2 minutes so all sides turn crispy and golden brown. If they stick, lower heat slightly.

5. 5

   In a medium bowl, whisk 4 eggs, 60 ml milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper using a whisk. Lower skillet heat to medium-low. Pour the egg mixture evenly over the potatoes and ham. Fold gently with a spatula for 3 minutes until eggs set soft and creamy.

6. 6

   Remove the skillet from the heat immediately so the eggs remain moist and creamy. Sprinkle 15 g chopped fresh chives evenly over the top. Serve hot directly from the skillet or transfer to warmed plates alongside dill pickles or a fresh green salad.