My husband tells me that, when he was stationed in Lubeck, Germany during the Cold War, he lived on a street named after Jurgen Wullenwever, a former burgomaster of that city. He also tells me that he frequently ate Bauernfruhstuck, or peasant breakfast. For some reason, I found the name of the street easy to remember and the name of the dish difficult to remember, so every so often–today, for example–we have jurgenwullenwever for breakfast.
Peasant breakfast consists of whatever is cheap cut up and fried. We used to have potatoes, onions, ham, mushrooms and eggs. Now, Charlie can’t eat onions and neither of us eats meat (well, I do, sometimes, but not at home), so it’s what my grandpa used to call “same thing, only different”.
Jurgenwullenwever (Bauernfruhstuck or Peasant Breakfast)
- Potatoes, diced
- mushrooms, cut into chunks
- seasoned salt
- bell peppers, if desired
Heat the oil to medium hot. Add the potatoes and stir until coated. Add seasoned salt and stir again. Reduce heat and cover pan. Let steam for about 15 minutes. Remove lid and turn heat back up to just below medium. Add mushrooms and peppers and cook until potatoes are slightly browned. Drain oil. Push everything to one side. Melt a little butter and fry the eggs. You can cook the eggs and serve them on a bed of the potato stuff, or you can pan-scramble the eggs and then stir them into the rest of the stuff.
Hearty and delicious!
I plan to put this dish into my third Spadena Street book, which I’m going to be working on for NaNoWriMo this year (see sidebar links, if you don’t know what this is!).
WRITING PROMPT: Give a character a particular dish that he/she enjoys in part because of the story that goes with it. Do you have such a dish in your family? I’d love to hear about it!