Bauernfrühstück
 | |
| Course | Breakfast |
|---|---|
| Place of origin | Germany |
| Main ingredients | Fried potatoes, eggs, cream, parsley, onions, bacon or ham |
Bauernfrühstück (German pronunciation: [ˈbaʊ̯ɐnˌfʁyːʃtʏk] ; lit. 'farmer's breakfast') is a warm German dish made from fried potatoes, eggs, green onions, parsley, and bacon or ham.[1] Despite its name, it is eaten not only for breakfast but also for lunch and dinner.
Typical preparation
[edit]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
[edit]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 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
[edit]- ^ "Bauernfruhstuck". Oakland Tribune. August 31, 1966. Retrieved 15 January 2021.
- 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 .