It is best to cook and peel the potatoes for 20 minutes the day before. Cover and put in the fridge overnight.
On the day of preparation, cut the potatoes into thin slices (as for fried potatoes). Skin 2 onions and cut into fine cubes.
Melt some of the clarified butter in a pan and sauté the bacon cubes together with the onion cubes until they are translucent (do not let them get too brown). Remove from pan and set aside.
Remove the skin from the meat sausage, cut into slices that are not too thin and quarter them. Put in the pan and dust with paprika. This gives the dish a nice color. Fry until golden brown, turning constantly over medium heat. Remove from pan and set aside.
Put the rest of the clarified butter in the same pan, let it melt and fry the potato slices until golden, turning them several times. Only then add the meat sausage and onion mixture again and fold in. Season hearty with salt and black pepper from the mill.
Whisk the eggs with milk, a pinch of sugar, a little salt and pepper and pour evenly over the potato and meat sausage mixture. Let it set over low heat until the mixture is firm.
To serve, divide the farmer`s breakfast in the pan into 4 pieces and arrange on 4 plates. Sprinkle each portion with a few chives and add a decorative pickle. If you like, you can also add a few tomato slices as a splash of color.
Tips: A cool blond definitely goes great with it!
I always buy 4 single, equally sized pickled cucumbers in bulk at the market, at the fish stand. If you prefer pickled cucumbers - they can of course also be used.
The bacon cubes are already packaged in the discounter - also available as a light version.
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