German Farmer’s Breakfast

Ingredients

• 3 large potatoes, skinned and quartered lengthwise
• 3 tablespoons bacon fat or extra virgin olive oil
• 2 cups roughly chopped green and white onions
• 2 cups roughly chopped bell peppers
• Salt to taste
• 1-2 cups chopped ham
• 1/4 cup chopped parsley
• 4 eggs, whisked

Directions

1. Cook the potatoes in a saucepan filled with lightly salted boiling water for 10-15 minutes, just until they are done when checked. Drain them, run them under cold water to cool, then cut them into 1-inch pieces and put them aside.
2. Warm 2 Tbsp bacon fat or olive oil in a large skillet over medium high heat. Add the onions and bell peppers, then turn the heat up to high. Cook, stirring often, until the vegetables take on some color, about 2-3 minutes.
3. Move the vegetables over to one side of the skillet. Add the potatoes to the open space, along with another Tbsp of bacon fat or olive oil. Cook the potatoes for about 2 minutes, stirring often so they brown evenly. Season with salt to taste as they cook.
4. Stir the ham into the potatoes and keep cooking, stirring often, until the ham is warmed through, 1-2 minutes.
5. Combine the vegetables, potatoes and ham in the pan, then stir in the parsley. Pour in the eggs and stir so they spread through the vegetables and ham.
6. Once the eggs start to set, take the skillet off the heat.
7. Serve right away. Ketchup on top is great here.