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Bauernfruhstuck (Farmers Breakfast)

ethnic, main dish

4 each potatoes; medium
3 each eggs; large
1/2 teaspoon salt
2 each tomatoes; medium, peeled
4 each bacon; strips, cubed
3 tablespoon milk
1 cup ham; cooked, small cubes
1 tablespoon chives; chopped

Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and set aside to cool. Slice potatoes. In a large frypan cook bacon until transperent. Add the potato slices; cook until lightly borwned. Meanwhile blend eggs with milk and salt. Stir in the cubed ham. Cut the tomatoes into thin wedges; add to the egg mixture. Pour the egg mixture over the potatoes in the frypan. Cook until the eggs are set. Sprinkle with chopped chives and serve at once.

Yield: 4 servings

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