Dutch Farmers Breakfast Recipes

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FARMER'S BREAKFAST



Farmer's Breakfast image

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 1h10m

Yield 1 serving

Number Of Ingredients 12

2 tablespoons butter
One 5-inch-wide piece of country ham
Honey, for brushing
3 thick pieces breakfast sausage
3 thick slices bacon
2 large eggs
Kosher salt and freshly ground black pepper
Crispy Bits Breakfast Potatoes, recipe follows
Kosher salt and freshly ground black pepper
2 pounds red potatoes
1/4 cup olive oil
4 tablespoons butter, melted

Steps:

  • In a large nonstick skillet, melt 1 tablespoon of the butter over medium-high heat. Brush the ham lightly with honey, then fry it until the texture is firm, about 1 1/2 minutes per side. Remove from the skillet.
  • Next, fry the sausage and bacon together. The sausage is ready when browned nicely, about 3 minutes per side; the bacon is cooked when crisp, 7 to 10 minutes per side. Remove from the skillet. Pour out the excess grease but do not wipe out the skillet.
  • Add the second tablespoon of butter to the skillet and heat until melted. Crack the eggs into the skillet and fry for 2 minutes, sprinkling on some salt and pepper. Flip the eggs and cook them for another 45 seconds.
  • Serve the eggs, sausage, bacon and ham on a platter, plus a pile of Crispy Bits Breakfast Potatoes.
  • Bring salted water to a boil in a medium pot. Add the potatoes and boil until nearly fork-tender (but not falling apart), about 15 minutes. Drain and allow to dry thoroughly, then cut into wedges.
  • Heat the olive oil with the butter over medium-high heat in a skillet. Add the potatoes, sprinkle on some salt and pepper and pan-fry until golden brown and crisp, 10 to 15 minutes.

DUTCH OVEN MOUNTAIN MAN BREAKFAST



Dutch Oven Mountain Man Breakfast image

Our kids request this meal every time we go camping, and seeing as we have about 15 laying chickens, it's a great way to use up eggs! Please note, this makes a LOT! You may want to consider sharing it with your camping friends or, if you're like our family and enjoy leftovers, just save the leftovers for the day you're leaving the campground and need a quick breakfast without a lot of mess and fuss. You can easily re-heat it in a microwave or in a skillet over low heat. Feel free to add more spices and personalize this recipe to suite your taste buds!

Provided by Mrs. Mik

Categories     Breakfast and Brunch     Potatoes

Time 1h30m

Yield 12

Number Of Ingredients 8

1 pound mild pork sausage (such as Jimmy Dean®)
1 onion, chopped
1 clove garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 (2 pound) package frozen shredded hash brown potatoes
12 eggs, beaten
1 (16 ounce) package shredded Cheddar cheese

Steps:

  • Build a campfire and allow the fire to burn until it has accumulated a bed of coals.
  • Cook and stir the sausage, onion, and garlic in a 12-inch cast iron Dutch oven with lid, raised over the coals to medium-high heat, until the sausage is no longer pink and the onion is tender. Stir in the red bell pepper, green bell pepper, and hash brown potatoes until evenly mixed. Cook, stirring occasionally, until the hash browns are hot and the peppers are tender, about 15 minutes.
  • Pour the beaten eggs evenly over the top of the potatoes, allowing them to sink into the potatoes. Cover the Dutch oven, and place 6 to 9 coals underneath, and 12 to 18 on top. Allow to bake until the eggs are firm, about 40 minutes. Sprinkle with Cheddar cheese, cover, and continue cooking until the cheese has melted, about 5 minutes.

Nutrition Facts : Calories 448.6 calories, Carbohydrate 16.5 g, Cholesterol 250.9 mg, Fat 37.3 g, Fiber 1.6 g, Protein 21.8 g, SaturatedFat 16.7 g, Sodium 579 mg, Sugar 1.6 g

PENNSYLVANIA DUTCH BREAKFAST CAKE



Pennsylvania Dutch Breakfast Cake image

Make and share this Pennsylvania Dutch Breakfast Cake recipe from Food.com.

Provided by Miss Annie

Categories     Breads

Time 55m

Yield 3 "8 inch cakes"

Number Of Ingredients 7

4 cups flour
3 cups sugar
2 teaspoons baking powder
1 cup butter or 1 cup margarine
2 eggs
1 cup milk
1 teaspoon vanilla

Steps:

  • Mix flour, sugar, baking powder and butter until fine crumbs.
  • Take out 1 cup of crumbs for top of cakes, and set aside.
  • Then add to remaining crumbs, 2 eggs, milk and vanilla.
  • Mix until smooth.
  • Pour into 3 (8-inch) greased cake pans.
  • Sprinkle crumbs over batter.
  • Bake at 350ºF.
  • for 40 minutes or until done.

GERMAN FARMER BREAKFAST



German Farmer Breakfast image

This sounds like a good, heavy breakfast my husband would love! I haven't fixed this yet, I'm submitting it for the Zaar World Tour 2006. But I'm a-thinkin' I'll be fixing it for him soon! I wonder about whether to stir this concoction near the end, the recipe doesn't say! I would just eyeball and do what I think is right for me. (Edit: This recipe has gone into my "Tried and True" file, we love it! )

Provided by Chef PotPie

Categories     Breakfast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 medium sized potatoes
4 slices bacon, cubed up
3 eggs
3 tablespoons milk
1/2 teaspoon salt
1 cup ham, cooked and diced
2 tomatoes, peeled, diced
1 tablespoon chives, snipped

Steps:

  • Boil unpeeled potatoes until tender, drain and let cool.
  • Slice or dice potatoes.
  • In large frying pan cook bacon until translucent.
  • Add the potato slices, cook until lightly browned.
  • Meanwhile, blend eggs with milk and salt.
  • Stir in cubed ham.
  • Add tomatoes to egg mixture.
  • Pour the egg mixture over the potatoes in the skillet.
  • Cook until eggs are set.
  • Sprinkle with chopped chives and serve at once.

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