Bauernfrühstück

Wash the potatoes well, place them in a pot, cover with water and boil in their skins for about 20 minutes, until tender but not falling apart. Drain and let the potatoes sit for 5 minutes to cool slightly.

Peel the potatoes and slice them about 5 mm thick. Peel and finely chop the onion, and cut the bacon into small pieces.

Heat a large skillet over medium heat. Fry the bacon for about 5 minutes until crisp, then add the onion and cook for another 3 minutes until soft and lightly golden. Transfer the bacon and onion to a plate.

Add oil to the bacon fat in the skillet, arrange the potatoes in a single layer and fry for 8–10 minutes, turning gently, until the slices are browned and crisp. Season the potatoes with salt and black pepper.

Return the bacon and onion to the skillet and toss with the potatoes.

In a separate bowl, whisk the eggs with the milk, a pinch of salt and black pepper. Pour the mixture over the potatoes, cover the skillet with a lid and cook over medium heat for 3–4 minutes, until the eggs are just set but still moist.

Sprinkle the finished dish with chopped green onion and serve immediately with pickled cucumbers.