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Ingredients
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Eggs & Main
Potatoes & Vegetables
Smoked Meat & Garnish
Method
Potatoes & Vegetables
- 1
Parboil and prepare potatoes
Place whole small potatoes in a pot and cover with cold salted water. Bring to a boil and simmer 10–12 minutes until just tender when pierced with a skewer but not falling apart. Drain and cool slightly. When cool enough to handle, slice into 1/4" rounds or half-moons if large.
- 2
Pan-fry potatoes and onions
Heat 2 tbs neutral oil in a large heavy skillet over medium-high heat until shimmering. Add the sliced potatoes in a single layer (work in batches if needed). Cook undisturbed 3–4 minutes until a golden crust forms, then flip. Add the thinly sliced onion to the pan and continue cooking, stirring occasionally, until potatoes are golden brown and onions are softened and beginning to caramelize, about 6–8 more minutes. Season with 1 tsp sea salt, 1 tsp paprika, and 1/2 tsp black pepper. Transfer potatoes and onions to the edge of the pan to make room for the sausage and eggs in the next step.
Smoked Meat & Finish
- 3
- 4
Finish with eggs
Reduce heat to medium-low. In a bowl, whisk together 4 large eggs, 2 tbs milk, 1 tsp salt, and 1/2 tsp black pepper until just combined. Melt 2 tbs unsalted butter in a small separate nonstick pan over medium-low for soft scrambled eggs, or use the skillet pockets for fried eggs as preferred. For German-style creamy scrambled eggs: pour whisked eggs into the small pan and cook slowly, stirring continuously, until soft curds form, about 3–4 minutes. Spoon the eggs over the warm potatoes and sausage. For fried/over-easy eggs: carefully crack eggs into the prepared pockets in the skillet, cover, and cook 3–4 minutes until whites set and yolks reach desired doneness.
Garnish & Serve
- 5
Assemble and garnish
Transfer the potatoes, sausage, and eggs to plates or serve straight from the skillet family-style. Dot with 1 tbs Dijon mustard on the side or smear a small spoonful on each plate. Snip 2 tbs fresh chives over the top. Place cornichons or sliced dill pickles on the side.
- 6
Serve
Serve hot with crusty bread or rye and a cup of strong coffee or tea. Adjust seasoning to taste before serving.