German Farmer's Breakfast

01Method

1. 1

   Cook the potatoes in lightly salted boiling water for 10–15 minutes until just tender. Drain, rinse under cold water, and cut into roughly 1-inch cubes. Set aside.

2. 2

   Warm two tablespoons of bacon fat or olive oil in a large skillet over medium-high heat. Add the green onions, white onion, and bell peppers, then raise the heat to high. Stir frequently and cook until browned, about 2–3 minutes.

3. 3

   Push the vegetables to the edges of the pan. Add the potatoes along with the remaining tablespoon of fat. Brown the potatoes for about 2 minutes, stirring often, seasoning with salt as they cook. Add the ham and stir until warmed through, about 1–2 minutes.

4. 4

   Combine all the vegetables, potatoes, and ham together in the pan, then fold in the parsley. Pour in the whisked eggs and stir to distribute evenly throughout the mixture. Remove from heat as soon as the eggs just start to set. Serve right away — good with ketchup on the side.