German-Style Potato and Bacon Skillet
Ingredients
- 600 g new potatoes, or any other waxy, firm potato variety (ideally cooked the day before)
- 120 g diced smoked bacon (about 6 strips, chopped)
- 1 small yellow onion, diced
- 2 tablespoons ghee (clarified butter)
- 3 large eggs
- 60 ml milk or cream (1/4 cup)
- 1 teaspoon fresh oregano, chopped (or ⅓ teaspoon dried oregano)
- Sea salt and freshly ground pepper, to taste
- 1 tablespoon chives, finely sliced, for garnish
- Pickles, for serving (optional)
Method
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Cook the Potatoes: Place the unpeeled new potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce the heat to maintain a gentle simmer, and cook for 12-15 minutes, or until the potatoes are knife-tender. Drain and let cool completely. Once cooled, slice the potatoes into rounds. If using larger waxy potatoes, peel them after boiling. (Tip: Boiling the potatoes a day in advance helps them firm up and hold their shape better when frying.)
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Cook the Bacon: Heat a large skillet over medium heat. Add the diced bacon and cook for 2 minutes, or until the fat has rendered.
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Fry the Potatoes and Onions: Add the ghee to the skillet and once melted, add the sliced potatoes in an even layer. Let them cook undisturbed for 5-6 minutes, until golden and crispy on the bottom. Stir in the diced onions, then continue cooking, stirring occasionally, for another 6-8 minutes, or until the onions are soft and the potatoes are crispy on all sides. Increase the heat slightly if needed for extra crispiness.
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Combine with the Egg Mixture: In a small bowl, whisk together the eggs, milk, oregano, salt, and pepper. Lower the heat to medium-low and slowly pour the egg mixture over the skillet ingredients, ensuring it spreads evenly. Cover with a lid and cook for 5-6 minutes, or until the eggs are just set and no longer runny.
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Serve: Sprinkle the dish with fresh chives and serve immediately with pickles on the side, if desired. Enjoy!
Notes
- Potato perfection: Boil the potatoes until they’re just tender—10-12 minutes for baby potatoes, 15-20 minutes for small, and up to 30 minutes for larger ones. You want them to be fork-tender but not falling apart.
- Oven option: Using an oven-safe skillet? You can set the eggs in the oven at 450°F / 220°C (200°C fan-assisted) instead of cooking them on the stovetop for an effortless finish.
- Flavour boosters: Serve with tangy pickles for a classic touch, or drizzle with Sriracha if you’re in the mood for a little heat.
- Extra nutrition: Want a healthy boost? Toss in some chopped Tuscan kale during the last few minutes of frying the potatoes, right before adding the eggs.
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