The farmer's breakfast was created as a leftover meal and is a simple dish based on fried potatoes and leftover meat, which are mixed with other ingredients in a frying pan and heated. At the end of the cooking process, stir-fried eggs are added and the dish is cooked like an omelette or scrambled eggs .
Ingredients and side dishes
In addition to potatoes and eggs, bacon , ham or smoked meat as well as onions , leeks , spring onions or chives are common ingredients for farmer's breakfasts . In some versions of the dish, chopped tomatoes, pickles and occasionally mushrooms are also added to the pan. As spice ingredients when cooking, depending on the region and habits, grated nutmeg and paprika are also used .
Typical side dishes for farmer's breakfasts are salads or pickles.
Leftover foods tied with whisked egg are common. A Berlin variant of the dish is Hoppelpoppel . Similar dishes are also known in other countries, for example in France as omelette à la paysanne (with sorrel ), in Spain as tortilla de patatas , in Denmark as biksemad (mixed meal) with fried eggs and in Sweden as pyttipanna .
- Erhard Gorys : The new kitchen dictionary. From Aachener Printen to Zwischenrippenstück (= dtv , no. 36245). 11th edition, updated new edition. Deutscher Taschenbuch Verlag, Munich 2007, ISBN 978-3-423-36245-0 .
- Richard Hering ; F. Jürgen Herrmann (Editing / Ed.): Herings Lexicon of the Kitchen . 23rd, expanded edition. Fachbuchverlag Pfanneberg, Haan-Gruiten 2001, ISBN 3-8057-0470-4 .
- Arnold Zabert: Cooking - The new big school . Zabert Sandmann Verlag, Taufkirchen 1993. ISBN 3-89350-202-5 . Darin, p. 127: Farmer's breakfast