Yum. This looks amazing Growing up in the Midwest, my mom would make something similar to the farmers' breakfast. I then made a version of this for my family but would always add bell peppers, tomatoes, and cheese. It became a Sunday morning staple when my kids were growing up. Haven't had it in years, and I think it's time to make it again, but in a small portion. Thanks for reminding me of this.
Very nice Bauernfrühstück recipe. Always loved and still love it. Though my Grandmother added some sliced pickles (Gewürzgurken oder Dillgurken). They were not served aside. It adds some nice flavor and crispness. They are added late, so they won‘t get soft, just get warm. As we were a family of five it was scrambled, not served whole.
Love Bratkartoffle, My Family is from Neumünster we make Brunede Kartofler (Caramelized Potatoes) we have it with Gruenkohl, Speck, Belly pork and Smoked Sausage for Christmas Dinner... So looking forward to cooking it this year
My German grandmother would make these for me when I was a kid... I always had seconds... she loved me so much... thank you for the great memory... Now I'm going to make these for my enkelkinder...
Thank you for sharing. My first girlfiend's family. Was originally from Leipzig. She was a very fine person, very pretty, lots of wholesome fun, but her cooking was on another level. Bier, wurst, und kartoffeln. My stomach was in himmel. What more could a young man ask for? Mr. Dummkopf lost.
I really get intrigued by the questions & answers in German. I remember enough of my high school German but that didn't include the food names and the most important words. I wish TH-cam had a translate feature! Thank you so much!
Use red tables and d not peel them as I like the texture and taste. I also like to add chpped habenero peppers to the ions neet the end of the cooking cycle. As always, an excellent video. Thank,
Funny I had this for breakfast just the other day. Enjoyed it so much, we will be having the same with fried smoked farmers sausage tonight, mmm. Mit gut schincken brot. Sometimes we even do it and plate it with pickled herring on top.
@@MyGermanRecipes, Mmm IS very delicious. Btw, Rebecca told me I had to tell you that she decided to go with being a Princess at Halloween, but she got mommy to buy her a bag of plastic cockroaches from the dollar store that she saw, which she insisted her mother sew onto her costume (which mother did, but had her confused to no end as to why her child would want such a thing, rofl. I will tell her one day...perhaps ;-) .
I like adding shredded cabbage near the end. I thought it was an original idea until I saw recipes for it and found it was quite common. Amish I think. I also do a very quick microwave version with just microwaved potatoes dressed with olive oil and then adding eggs prepared for scrambling to the top and cooking for another couple minutes. Takes about 8 minutes total and isn't as good as the fried version but its healthier and so quick. Thanks for your very patient version.
@@SandraWarmbreath I've not used cabbage in this way but was thinking of trying since I've been watching Korean egg and cabbage videos lately and it seems quite common there.
My Hamburg husband had one suggestion that American people like.... Scramble in in the eggs but add a sunny side up egg on top with a flour tortilla. The tortilla is his his Texan wife addition. But the pickles are a must!
Schmand wird aus Sahne, Butter und einer Kultur hergestellt. Am Ähnlichsten ist hierbei die Sour Cream, die ebenfalls aus Sahne und anderen Zutaten hergestellt wird. Um den hohen Fettgehalt von Schmand zu erreichen, kann man auf 500 g Sour Cream einfach 10 g weiche Butter geben und das gut vermischen. Ist nicht das Gleiche wie Schmand aber dicht dran. Um den Schmand selbst zu machen, bräuchten Sie die Kultur. Wenn Sie das nächste Mal in Deutschland sind, nehmen Sie einfach ein Fläschchen PrpBiDa Kultur mit zurück. Dann einfach 500 ml Sahne mit 10 g Butter auf 28°C erwärmen, eine Messerspitze der Kultur einrühren und dann 12 Stunden bei 28 - 30 °C (z.B. im Backofen nur mit Licht an) stehen lassen.
MyGerman Recipes Sie sind ja doch unglaublich schnell mir zu antworten. Vielen Dank fuer die Auskunft. Jetzt habe ich mich entschlossen eine Torte zu machen, nachdem ich viel Erfolg mit Brot backen hatte. In diesen Rezepten braucht man oft Schmand. Vielleicht koennten Sie mal ein Video machen... zB. Schwarzwalder Kirschtorte, haha!.?
Ja, das mit der Schwarzwälder Kirschtorte wird vermutlich zum nächsten Sommer etwas. Ich habe das Kirschwasser schon vom letzen Urlaub mitgebracht :-) ... aber Schmand kommt da in meinem Rezept nicht vor. Aber es gibt wirklich viele Backrezepte mit Schmand, da wird sich sicher etwas finden. Vor Weihnachten kommen jetzt aber hauptsächlich Kekse und "Comfort Food". Mohnkuchen habe ich gerade gefilmt, kommt in den nächsten Wochen. Sehr lecker und etwas das ich sehr vermisse.
Hello, German breakfasts always disappointed me, cold meats and cheese are more what we eat for lunch but this definitely would make a good breakfast,Would you consider making a Q&A video, I have a number of questions I would like to ask.
You must consider also all the different varieties of cheeses, meats AND breads, that may be at the table, whereas many here would perhaps have only one or at most two types of bread. We often have several types of ryes and several types of buns....perhaps it is more a matter of amounts of varieties, at least with our families. This also lends to a more leisurely and talkative breakfast ;-) .
Why do you feel the need to peel the potatoes? I make almost the same meal for brunch or supper with unpeeled potatoes - it's healthier. I also do everything in one pan. I also serve it as a fritata, sprinkæing some parmigiano over it and putting the omelet under the grill for a couple of minutes instead of folding it. Simpler and quicker. It's also a good vehicle for any left-over vegetables or meat you have lying around, so it's not wasted.
this is sure to wake me up!
Yum. This looks amazing
Growing up in the Midwest, my mom would make something similar to the farmers' breakfast. I then made a version of this for my family but would always add bell peppers, tomatoes, and cheese. It became a Sunday morning staple when my kids were growing up. Haven't had it in years, and I think it's time to make it again, but in a small portion. Thanks for reminding me of this.
So good!
I love the accent.
Thanks for sharing all your childhood German meals and dishes!!
Nothing better than the smell of frying bacon, onions, and potatoes
True 👍🥓😁
My heritage is German but we did not learn to cook German dishes. Thank you so much.
Whilst on holiday I had this for breakfast everyday,it was delicious but I came home a stone heavier.
This is DEFINITELY a "can't miss" meal!! For breakfast, lunch, OR supper!!🇩🇪
I just subscribed because I love this recipe 👌
Very nice Bauernfrühstück recipe. Always loved and still love it. Though my Grandmother added some sliced pickles (Gewürzgurken oder Dillgurken). They were not served aside. It adds some nice flavor and crispness. They are added late, so they won‘t get soft, just get warm. As we were a family of five it was scrambled, not served whole.
I‘m not such a big fan of Gewürzgurken but for those you like them, this is a great idea!
Yes I grew up on these as well and I always wanted MORE!!!... one of my favorites
Love Bratkartoffle, My Family is from Neumünster
we make Brunede Kartofler (Caramelized Potatoes) we have it with Gruenkohl, Speck, Belly pork and Smoked Sausage for Christmas Dinner... So looking forward to cooking it this year
I lived in Neumünster for a while! 😲 ... and the Grünkohl is on my blog, too! November / December is the perfect month for it 👍
@@MyGermanRecipes I have seen that, too hot for fresh Kale here in Australia so we use Prepared Kale in Jars
That looks really good and not hard to make.
My German grandmother would make these for me when I was a kid... I always had seconds... she loved me so much... thank you for the great memory... Now I'm going to make these for my enkelkinder...
Wonderful! I am sure they will appreciate it.
I made a version of this for a late lunch today with left overs and sausages. Es war so lecker!
Many times a month I have Bauernfrühstück for dinner, thanks for sharing.
Thank you for sharing. My first girlfiend's family. Was originally from Leipzig. She was a very fine person, very pretty, lots of wholesome fun, but her cooking was on another level. Bier, wurst, und kartoffeln. My stomach was in himmel. What more could a young man ask for? Mr. Dummkopf lost.
That's too bad! But at least you got a taste of heaven ;-)
I really get intrigued by the questions & answers in German. I remember enough of my high school German but that didn't include the food names and the most important words. I wish TH-cam had a translate feature! Thank you so much!
Forgive the presumption but you can copy/paste into a 'German/English' translator on Google by searching German to English translator.
Bratkartoffeln is heavenly. My mother in law is from the Dresden area, but she hates to cook so I like t make the recipes when she visits
Use red tables and d not peel them as I like the texture and taste. I also like to add chpped habenero peppers to the ions neet the end of the cooking cycle.
As always, an excellent video. Thank,
Wonderful video. You sound so much like my mother, who was from Jever.
Nice hearty food
That looks yummy 😋
Looks yummy! Have you done a video already of Kaiserschmarren?
Yes, it‘s here on the channel.
This reminds me of living in Essen.
Funny I had this for breakfast just the other day. Enjoyed it so much, we will be having the same with fried smoked farmers sausage tonight, mmm. Mit gut schincken brot. Sometimes we even do it and plate it with pickled herring on top.
Sounds very delicious!
@@MyGermanRecipes,
Mmm IS very delicious.
Btw, Rebecca told me I had to tell you that she decided to go with being a Princess at Halloween, but she got mommy to buy her a bag of plastic cockroaches from the dollar store that she saw, which she insisted her mother sew onto her costume (which mother did, but had her confused to no end as to why her child would want such a thing, rofl. I will tell her one day...perhaps ;-) .
Lol 🤣😆🤣 I guess I am a bad influence to children 😆
Never thought of putting eggs in fried potatoes like this to make an omelet, would also try with ham or sausage and perhaps some melty cheese. Thanks
Yes, you can also add some tomato wedges or some bell pepper cubes ... get creative, this is just the base for so many more great varieties!
I like adding shredded cabbage near the end. I thought it was an original idea until I saw recipes for it and found it was quite common. Amish I think. I also do a very quick microwave version with just microwaved potatoes dressed with olive oil and then adding eggs prepared for scrambling to the top and cooking for another couple minutes. Takes about 8 minutes total and isn't as good as the fried version but its healthier and so quick. Thanks for your very patient version.
@@SandraWarmbreath I've not used cabbage in this way but was thinking of trying since I've been watching Korean egg and cabbage videos lately and it seems quite common there.
Lecker!
This reminds me of Hopple Popple as well as Bubble and Squeak - pretty popular here in the UK to use up left overs at Christmas! 🇬🇧 🤝 🇩🇪
My Hamburg husband had one suggestion that American people like.... Scramble in in the eggs but add a sunny side up egg on top with a flour tortilla. The tortilla is his his Texan wife addition. But the pickles are a must!
Interesting idea, never thought to add a tortilla! Will have to try that.
When you put the egg does that soften the potatoes? Or are they still crispy?
Yes, a little bit. If you want to keep them crisp, maybe have some scrambled eggs on the side instead.
A bratkartoffeln omelette!😊.
sweet potato..
Yes i have made it too ! 🥰😍🙏 it's always DELICIOUS (Bratkartoffeln). I made it with Indonesian style in my channel 😁😁😅😇😍🙏 YUMMY !! 🥰😍🙏
Hallo, koennten Sie mir mal erklaeren was “Schmand” ist und was ich anstatt verwenden kann in den Staaten. Vielen Dank.
Schmand wird aus Sahne, Butter und einer Kultur hergestellt. Am Ähnlichsten ist hierbei die Sour Cream, die ebenfalls aus Sahne und anderen Zutaten hergestellt wird. Um den hohen Fettgehalt von Schmand zu erreichen, kann man auf 500 g Sour Cream einfach 10 g weiche Butter geben und das gut vermischen. Ist nicht das Gleiche wie Schmand aber dicht dran. Um den Schmand selbst zu machen, bräuchten Sie die Kultur. Wenn Sie das nächste Mal in Deutschland sind, nehmen Sie einfach ein Fläschchen PrpBiDa Kultur mit zurück. Dann einfach 500 ml Sahne mit 10 g Butter auf 28°C erwärmen, eine Messerspitze der Kultur einrühren und dann 12 Stunden bei 28 - 30 °C (z.B. im Backofen nur mit Licht an) stehen lassen.
MyGerman Recipes Sie sind ja doch unglaublich schnell mir zu antworten. Vielen Dank fuer die Auskunft. Jetzt habe ich mich entschlossen eine Torte zu machen, nachdem ich viel Erfolg mit Brot backen hatte. In diesen Rezepten braucht man oft Schmand. Vielleicht koennten Sie mal ein Video machen... zB. Schwarzwalder Kirschtorte, haha!.?
Ja, das mit der Schwarzwälder Kirschtorte wird vermutlich zum nächsten Sommer etwas. Ich habe das Kirschwasser schon vom letzen Urlaub mitgebracht :-) ... aber Schmand kommt da in meinem Rezept nicht vor. Aber es gibt wirklich viele Backrezepte mit Schmand, da wird sich sicher etwas finden. Vor Weihnachten kommen jetzt aber hauptsächlich Kekse und "Comfort Food". Mohnkuchen habe ich gerade gefilmt, kommt in den nächsten Wochen. Sehr lecker und etwas das ich sehr vermisse.
MyGerman Recipes Ich freue mich schon darauf!
Hello, German breakfasts always disappointed me, cold meats and cheese are more what we eat for lunch but this definitely would make a good breakfast,Would you consider making a Q&A video, I have a number of questions I would like to ask.
She does generally answer questions, so ask away :)
Yes, great idea, I can do that. I will ask for questions on facebook and we‘ll see how log it takes to get enough questions for a Q&A video.
You must consider also all the different varieties of cheeses, meats AND breads, that may be at the table, whereas many here would perhaps have only one or at most two types of bread. We often have several types of ryes and several types of buns....perhaps it is more a matter of amounts of varieties, at least with our families. This also lends to a more leisurely and talkative breakfast ;-) .
@@jesusgonzalez84 Thank you Jesus, I eat porridge for breakfast, cold meats and bread isnt the same,
I’m making this on my next keto free day!
Why do you feel the need to peel the potatoes? I make almost the same meal for brunch or supper with unpeeled potatoes - it's healthier. I also do everything in one pan. I also serve it as a fritata, sprinkæing some parmigiano over it and putting the omelet under the grill for a couple of minutes instead of folding it. Simpler and quicker. It's also a good vehicle for any left-over vegetables or meat you have lying around, so it's not wasted.
You are so cute.
Over complicating a simple recipe, cooking the potatoes with the bacon and onions in one pan is a more German method.
I have mentioned that in the video.
Be right over...