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Publisher Photo
Quick recipe are always helpful and this recipe that I also like to make for breakfast makes serving a quality meal in the morning easy.—Janice Scherman, Sentinel Butte, North Dakota
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 6 slices bacon, diced
  • 1 small green pepper, diced
  • 3 tablespoons chopped onion
  • 3 large potatoes, peeled, boiled and diced
  • Salt and pepper to taste
  • 1/2 cup shredded cheddar cheese
  • 6 large eggs

Directions

In a skillet, fry bacon. Drain all but 3 tablespoons drippings; add green pepper, onion and potatoes. Season with salt and pepper. Cook and stir until golden brown, about 5 minutes. Sprinkle with cheese and stir. break eggs over potato mixture, one at a time. Cook over low heat until eggs are set and cooked to desired doneness. Serve immediately. Yield: 6 servings.
Originally published as German Potatoes in Country Woman September/October 1990, p35

Nutritional Facts

3/4 cup: 295 calories, 11g fat (5g saturated fat), 228mg cholesterol, 232mg sodium, 35g carbohydrate (4g sugars, 3g fiber), 14g protein.

  • 6 slices bacon, diced
  • 1 small green pepper, diced
  • 3 tablespoons chopped onion
  • 3 large potatoes, peeled, boiled and diced
  • Salt and pepper to taste
  • 1/2 cup shredded cheddar cheese
  • 6 large eggs
  1. In a skillet, fry bacon. Drain all but 3 tablespoons drippings; add green pepper, onion and potatoes. Season with salt and pepper. Cook and stir until golden brown, about 5 minutes. Sprinkle with cheese and stir. break eggs over potato mixture, one at a time. Cook over low heat until eggs are set and cooked to desired doneness. Serve immediately. Yield: 6 servings.
Originally published as German Potatoes in Country Woman September/October 1990, p35

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