A hearty and flavorful breakfast skillet inspired by traditional German cuisine, perfect for starting your day with a satisfying meal.
Cook the bacon in a frying pan over medium heat until crispy, then remove and place on a paper towel to drain.
Cook the bacon in batches if necessary to ensure even crispiness.
Discard most of the bacon grease from the pan, leaving a small amount, and add the butter.
Leave just enough bacon grease to coat the pan for added flavor.
Sauté the diced onion in the pan until it becomes soft and translucent.
Stir frequently to prevent the onion from burning.
Add the diced potatoes to the pan and cook until they are golden and slightly crispy.
Cut the potatoes into small, even pieces to ensure they cook evenly.
Chop the cooked bacon into small pieces and set aside.
Use a sharp knife to make chopping easier.
In a mixing bowl, whisk together the eggs, milk, salt, and pepper.
Whisk the mixture until it is fully combined and slightly frothy.
Pour the egg mixture over the potatoes and onions in the pan, then add the chopped bacon.
Spread the ingredients evenly in the pan for uniform cooking.
Cook the mixture, stirring occasionally, until the eggs are fully set.
Avoid overcooking the eggs to keep them soft and fluffy.
Serve the dish warm, garnished with fresh herbs if desired.
Serve immediately for the best taste and texture.
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