Bauernfrühstück
Bauernfrühstück (
 | |
| Course | Breakfast |
|---|---|
| Place of origin | Germany |
| Main ingredients | Fried potatoes, eggs, onions, leeks or chives, bacon or ham |
Typical preparation
It is similar to the somewhat simpler English bubble and squeak. The ingredients are mixed in a pan and fried as an omelette. It is usually accompanied by a green or tomato salad or gherkins.
Similar dishes
Similar dishes are found in other countries, too. In France, for example, as omelette à la paysanne (with sorrel), in Spain as a tortilla de patatas or in Sweden as pyttipanna.
- Colcannon, from Ireland
- Rumbledethumps, stovies and clapshot from Scotland
- Bubble and squeak, from England
- Pyttipanna, Pyttipanne & Pyttipannu - Swedish, Norwegian and Finnish "small pieces in pan"
- Biksemad, from Denmark
- Trinxat, from the Empordà region of Catalonia, northeast Spain, and Andorra
- Roupa Velha (Portuguese for "old clothes"), from Portugal, often made from leftovers from Cozido à Portuguesa. In Spain it is called Ropa Vieja and is made from the remains of the Cocido
- Stamppot, from the Netherlands
- Stoemp from Belgium
- Hash, from the United States
- Calentado, from Colombia
- Also see hash browns and potato cake entries
References
- Erhard Gorys: The new kitchen lexicon. Of Aachener Printen to intermediate rib (dtv, No. 36245). 11th Edition, updated edition. German paperback publishing house, Munich 2007, ISBN 978-3-423-36245-0.
- Richard Herring, Jürgen F. Herrmann (Edit / Edit..): Herring Encyclopedia of Kitchen 23, expanded edition. Fachbuchverlag Pfannenberg, Haan-Gruiten 2001, ISBN 3-8057-0470-4 .
External links
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