Tante Ruths' Bauernfruhstuck

• 4 ounces knockwurst, sliced
• 4 medium potatoes, cooked and cold
• 2 medium yellow onions, sliced
• 1 (2 1/2 ounce) can sauerkraut, drained and squeeze dry with paper towels
• 1 medium green pepper, thinly sliced
• 3 tablespoons fresh parsley, minced
• 2 tablespoons bacon fat (Iknow, I know!)
• 8 large eggs
• 14-12 cup heavy cream
• salt and pepper, to taste

1. Shred the cold potatoes, but not too finely, set aside.
2. Pre-heat a large heavy skillet.
3. *.
4. Heat fat and add onions, green pepper, and sauerkraut.
5. Saute until onions and peppers become soft.
6. Add knockwurst and brown on both sides.
7. Add potatoes to skillet and continue to fry, tossing lightly until golden brown.
8. If it becomes too dry, add a few drops of water.
9. Toss in the parsley and season with S& P. (I can't resist and I also add minced garlic, but it isn't part of the proper recipe).
10. Turn heat to lowest while you whip the eggs and cream.
11. You can add S&P here too, if you wish.
12. Bring heat up to medium-high and pour egg mixture into skillet.
13. Use a wide spatula to lift and turn potato mixture until the eggs are just done to a shiny cast.
14. Don't overcook.even if you like your eggs well done, they will still be cooking even on your plate!
15. Remove skillet from heat source.
16. Now is the perfect time to serve them.
17. I love to add warm pumpernickle bread and sweet butter on the side.
18. Oh, delish!
19. *My Tante used an iron skillet to cook this, I use stainless steel.
20. Both brown well.

potatoes, yellow onions, sauerkraut, green pepper, fresh parsley, bacon, eggs, heavy cream, salt

Taken from www.food.com/recipe/tante-ruths-bauernfruhstuck-156717 (may not work)