Bauernfrühstück

Bauernfrühstück

Course	Breakfast
Place of origin	Germany
Main ingredients	Fried potatoes, eggs, cream, parsley, onions, cheese, bacon or ham
Cookbook: Bauernfrühstück   Media: Bauernfrühstück

Bauernfrühstück (listen (help·info)) (literally farmer's breakfast) is a warm German dish made from fried potatoes, eggs, green onions, parsley, cheese, and bacon or ham.^[1] Despite its name, it is eaten not only for breakfast but also for lunch and dinner.

Typical preparation[]

It is similar to the somewhat simpler English bubble and squeak. The ingredients are mixed in a pan and fried as an omelette. It is usually accompanied by a green or tomato salad or gherkins, and rye bread.

Similar dishes[]

Similar dishes are found in other countries, too. In France, for example, as (with sorrel), in Spain as a tortilla de patatas or in Sweden as pyttipanna.

• Hoppel poppel associated with the cuisine of Minnesota in the Midwestern United States.
• Rumbledethumps, stovies and clapshot from Scotland.
• Bubble and squeak, from England.
• Pyttipanna, Pyttipanne & Pyttipannu - Swedish, Norwegian and Finnish "small pieces in pan".
• Biksemad, from Denmark.
• Trinxat, from the Empordà region of Catalonia, northeast Spain, and Andorra
• Roupa Velha (Portuguese for "old clothes"), from Portugal, often made from leftovers from Cozido à Portuguesa. In Spain it is called Ropa Vieja and is made from the remains of the Cocido.
• Stemmelkort, another dish from Germany.
• Stamppot, from the Netherlands.
• Stoemp from Belgium.
• Hash, from the United States.
• Calentado, from Colombia.
• Also, see hash browns and potato cake entries.

Further reading[]

• Erhard Gorys: The new kitchen lexicon. Of Aachener Printen to intermediate rib (dtv, No. 36245). 11th Edition, updated edition. German paperback publishing house, Munich 2007, ISBN 978-3-423-36245-0.
• Richard Herring, Jürgen F. Herrmann (Edit / Edit..): Herring Encyclopedia of Kitchen 23, expanded edition. Fachbuchverlag Pfannenberg, Haan-Gruiten 2001, ISBN 3-8057-0470-4 .