Bauernfrühstück () (literally ''farmer's breakfast'') is a warm German dish made from

fried potatoes Fried potatoes are a dish or a component of other dishes (such as ''Bauernfrühstück'') essentially consisting of potatoes which have been fried or deep-fried in hot cooking oil often with the addition of salt and other seasonings. They are oft ...

egg An egg is an organic vessel grown by an animal to carry a possibly fertilized egg cell (a zygote) and to incubate from it an embryo within the egg until the embryo has become an animal fetus that can survive on its own, at which point the a ...

s, green

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion ...

s, parsley, cheese, and

bacon Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sand ...

ham Ham is pork from a leg cut of pork, cut that has been food preservation, preserved by wet or dry Curing (food preservation), curing, with or without smoking (cooking), smoking."Bacon: Bacon and Ham Curing" in ''Chambers's Encyclopædia''. Lo ...

. 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 Bubble and squeak is a British dish made from cooked potatoes and cabbage, mixed together and fried. The food writer Howard Hillman classes it as one of the "great peasant dishes of the world".Hillman, pp. 62–63 The dish has been known si ...

. The ingredients are mixed in a pan and fried as an

omelette In cuisine, an omelette (also spelled omelet) is a dish made from beaten eggs, fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelette to be folded around fillings such as chives, ve ...

. It is usually accompanied by a green or tomato salad or

gherkins A pickled cucumber (commonly known as a pickle in the United States and Canada and a gherkin in Britain, Ireland, South Africa, Australia, and New Zealand) is a usually small or miniature cucumber that has been pickled in a brine, vinegar, or ...

, and

rye bread Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat f ...

Similar dishes

Similar dishes are found in other countries, too. In France, for example, as omelette à la paysanne (with sorrel), in Spain as a

tortilla de patatas Spanish omelette or Spanish tortilla is a traditional dish from Spain. Celebrated as a national dish by Spaniards, it is an essential part of the Spanish cuisine. It is an omelette made with eggs and potatoes, optionally including onion. It is of ...

or in Sweden as

pyttipanna Pyttipanna (Swedish), pyttipanne (Norwegian), pyttipannu (Finnish) or biksemad (Danish), is a culinary dish consisting of chopped meat, potatoes and onions fried in a pan, similar to a hash. The term is compound Swedish for "small pieces in pan", ...

. *

Hoppel poppel Hoppel poppel is an egg casserole made with leftovers, a dish associated with frugal housewives. Found in German cuisine, German and Austrian cuisine, the casserole dish is also associated with the Cuisine of the Midwest, Midwestern United State ...

associated with the

cuisine of Minnesota Midwestern cuisine is a regional cuisine of the American Midwest. It draws its culinary roots most significantly from the cuisines of Central, Northern and Eastern Europe, and Native North America, and is influenced by regionally and locally g ...

in the

Midwestern United States The Midwestern United States, also referred to as the Midwest or the American Midwest, is one of four census regions of the United States Census Bureau (also known as "Region 2"). It occupies the northern central part of the United States. I ...

. *

Rumbledethumps Rumbledethumps is a traditional dish from the Scottish Borders. The main ingredients are potato, cabbage and onion. Similar to Irish colcannon and English bubble and squeak, it is either served as an accompaniment to a main dish or as a main di ...

stovies Stovies (also stovy tatties, stoved potatoes, stovers or stovocks) is a Scotland, Scottish dish based on potatoes. Recipes and ingredients vary widely but the dish contains potatoes, fat, usually McNeill, F. Marian (1929). ''The Scots Kitchen''. ...

and clapshot from

Scotland Scotland (, ) is a country that is part of the United Kingdom. Covering the northern third of the island of Great Britain, mainland Scotland has a border with England to the southeast and is otherwise surrounded by the Atlantic Ocean to the ...

. *

Bubble and squeak Bubble and squeak is a British dish made from cooked potatoes and cabbage, mixed together and fried. The food writer Howard Hillman classes it as one of the "great peasant dishes of the world".Hillman, pp. 62–63 The dish has been known si ...

, from

England England is a country that is part of the United Kingdom. It shares land borders with Wales to its west and Scotland to its north. The Irish Sea lies northwest and the Celtic Sea to the southwest. It is separated from continental Europe b ...

. * Pyttipanna, Pyttipanne & Pyttipannu - Swedish, Norwegian and Finnish "small pieces in pan". *

Biksemad Pyttipanna (Swedish), pyttipanne (Norwegian), pyttipannu (Finnish) or biksemad (Danish), is a culinary dish consisting of chopped meat, potatoes and onions fried in a pan, similar to a hash. The term is compound Swedish for "small pieces in pan", ...

, from Denmark. *

Trinxat Trinxat is a food from the Pyrenees, principally Andorra and the Catalan comarques of Cerdanya and Alt Urgell. It is made with potatoes, cabbage and pork meat, and resembles bubble and squeak. The name, meaning “mashed” or “chopped”, is ...

, from the

Empordà Emporda (from the official name in ca, Empordà, , name in es, Ampurdán, ) is a natural and historical region of Catalonia, Spain, divided since 1936 into two ''comarques'', Alt Empordà and Baix Empordà. The city of Figueres, an important u ...

region of

Catalonia Catalonia (; ca, Catalunya ; Aranese Occitan: ''Catalonha'' ; es, Cataluña ) is an autonomous community of Spain, designated as a ''nationality'' by its Statute of Autonomy. Most of the territory (except the Val d'Aran) lies on the north ...

, northeast Spain, and

Andorra , image_flag = Flag of Andorra.svg , image_coat = Coat of arms of Andorra.svg , symbol_type = Coat of arms , national_motto = la, Virtus Unita Fortior, label=none (Latin)"United virtue is stro ...

* Roupa Velha (Portuguese for "old clothes"), from Portugal, often made from leftovers from

Cozido () or ''cozido'' () is a traditional stew eaten as a main dish in Spain, Portugal, Brazil and other Hispanophone and Lusophone countries. Etymology In Spanish, ''cocido'' is the past participle of the verb ''cocer'' ("to boil"), so it litera ...

à Portuguesa. In Spain it is called Ropa Vieja and is made from the remains of the

Cocido () or ''cozido'' () is a traditional stew eaten as a main dish in Spain, Portugal, Brazil and other Hispanophone and Lusophone countries. Etymology In Spanish, ''cocido'' is the past participle of the verb ''cocer'' ("to boil"), so it literal ...

. *

Stemmelkort Stemmelkort are small, fried carrot-patties, traditionally from the Westphalia region of Germany. They consist of carrots, eggs, flour, nutmeg, stock, salt and pepper. They are fried in butter and may be served with a meal as an accompaniment, ...

, another dish from

Germany Germany,, officially the Federal Republic of Germany, is a country in Central Europe. It is the second most populous country in Europe after Russia, and the most populous member state of the European Union. Germany is situated betwe ...

. *

Stamppot ''Stamppot'' (English: 'mash pot') is a traditional Dutch dish made from a combination of potatoes mashed with one or several vegetables. History and description These vegetable pairings traditionally include sauerkraut, endive, kale, spinach, tu ...

, from the

Netherlands ) , anthem = ( en, "William of Nassau") , image_map = , map_caption = , subdivision_type = Sovereign state , subdivision_name = Kingdom of the Netherlands , established_title = Before independence , established_date = Spanish Netherl ...

. *

Stoemp Stoemp is a Belgian dish of pureed or mashed potatoes and other root vegetables, and can also include cream, bacon, onion or shallot, herbs, and spices. The name of the dish sometimes includes the kind of vegetables inside it; for example, ''W ...

from Belgium. * Hash, from the United States. * Calentado, from Colombia. * Also, see

hash browns Hash browns, also spelled hashed browns, are a popular American and British breakfast food, consisting of finely chopped potatoes that have been fried until browned. Hash browns first started appearing on breakfast menus in New York City in t ...

and

potato cake Potato cake is a name given to various shaped potato dishes around the world, including a patty of hashed potatoes, a fried patty of mashed potato, a fried and battered slice of potato, or a flatbread made with mashed potato and flour. In some sta ...

entries.

Typical preparation

Similar dishes

Further reading