Jäger Frustic (Hunter's Breakfast)

I was introduced to this dish by my mother-in-law. She served it to her Bed & Breakfast customers and to her children. I've always liked the name because it reminded me of my German roots. When grandchildren came, it became a nostalgic dish in their grandmother's house. Each of the grown children have adapted it to their own families tastes. In my family we like garlic, onion and hot sauce in the dish, served with a side of fruit salad and orange juice.

You can find all of these ingredients (fresh potatoes) in Meyers Specialty Market.

 

 Cook your bacon until crispy.

The edges of this bread are crisp and dry - perfect for soaking up egg and bacon goodness!

  I like to have color in my food. I don't even think about adding the rest of my ingredients until i see the edges of my potatoes caramelized.

 Scramble the eggs with all of your salt and seasonings so it is seasoned evenly throughout the dish.

Wet all of the bread cubes with the egg and milk mixture to soften the bread.

When it's all cooked, you won't be able to tell the bread from the potatoes since they will have a nice coating of eggs and bacon throughout.

Jäger Frustic

Makes 4 servings

1/4 lb. bacon, diced

1/2 onion, diced (optional)

1 1/2 c. frozen or cooked diced potatoes

4 tbsp butter

4 slices day old artisan bread, cubed

4 eggs, scrambled

1/2 c. milk

1 tbsp dried chives

1 tsp garlic salt and herb seasoning

fresh cracked black pepper to taste

crushed red pepper to taste

In a large skillet, cook bacon on medium heat until crispy. Do not drain. Add onions and cook for 5 minutes, then add potatoes and butter. Cook until crispy and brown on edges. Add bread cubes. Scramble eggs with milk and seasonings then pour over bread. Stir frequently until egg is cooked.