Bauernfrühstück — Farmhouse Eggs & Potato Skillet

Ingredients

• 6 Eggs
• 1 lb cooked potatoes, cubed
• 4 oz thick-cut bacon, chopped
• 1 small onion, diced
• 1 Bell Pepper, diced
• 2 tbsp milk
• 2 tbsp chopped chives
• Salt and black pepper
• Pickles, for serving

Method

1. Render the bacon in a wide nonstick skillet over medium until crisp; scoop it out, leaving the fat behind.
2. Fry the potatoes in the bacon fat without crowding until golden and crusty, 8–10 minutes. Add onion and Bell Pepper and cook until softened, 3–4 minutes.
3. Whisk the Eggs with milk, salt, and pepper. Return the bacon to the pan, pour the Eggs over everything, and drop the heat to medium-low.
4. Lift and fold gently until the curds are just set but still glossy, about 3 minutes — it firms up more on the plate.
5. Shower with chives and serve straight from the skillet with pickles on the side.