10 Reviews

My DH loved this! Reminded us of cold October mornings in Munich. The only things I changed was to use olive oil instead of bacon fat and black forest ham instead of bacon. Served it with hearty black rye bread with jam. Delicious!

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chris October 09, 2005

Delicious!! I cut the red potatoes into slices--extra thin and browned in the bacon drippings, then layered in the other ingredients (adding slice mushrooms. EXCELLENT dinner with Pillsbury Grands for the Breakfast Anytime Event in Cooking Photos!

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Caroline Cooks September 05, 2008

What a great recipe! I used leftover baked potatoes.. no green peppers.. half the bacon.. and added some ham and green onion because I needed to use them up. It made an excellent dinner!

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mayness February 10, 2009

this is how we make our breakfast skillet too but we have german in us lol dee red bell peppers are pretty in this also

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Dienia B. January 05, 2006

When I was young, we called this "hopple popple" . My PA Deutch relatives made it.

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Katherine N. December 13, 2014

Much as I'd like to have used regular bacon and cheddar cheese, I'm on a mission to keep my husband alive, so I chose turkey bacon and fat-free cheddar. Won't be doing the latter again - the resemblance to actual cheese was nil! The turkey bacon (Oscar Mayer) was quite nice in this dish and I imagine using real cheese will improve it substantially. Oh, I also removed half of the egg yolks. With all those changes, I hesitate to give this any star rating, but I'll do so if I get the chance to make it as written. Thanks for posting, BecR!

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Sandi (From CA) July 24, 2012

I personally didn't try this but hubby said it was very good. I have made something similar many times since I've been married but don't think I have ever made it using the cooked potatoes. Thanks for posting!!

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mammafishy May 17, 2012

I'll never use frozen potatoes again in a skillet egg recipe. The raw ones hold their shape nicely as they cook! Note to self, fry potatoes in batches to brown and then saute peppers/onions. Another great recipe BecR. Thank you. Made for More Than Sauerkraut And Dumplings 2012

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Charlotte J May 14, 2012

I happened to have really good, thick bacon which turned out tasting almost like "Speck Wuerfel". I used less bacon than stated and kept less of the fat b/c I'm counting WW points. Still, it turned out wonderful - both DH and I loooovvved it! Lecker! Thanks, Becky!

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Linky March 29, 2012

Really delicious and filling breakfast. We scaled the recipe back for two and it was great! Thanks for the post. Made for the Octoberfest-Diabetic Form, October, 2011.

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Nancy's Pantry October 24, 2011
Hearty German Farmer's Breakfast (Bauernfruhstuck)