German Farmer'S Breakfast - cooking recipe

Ingredients

6 slices bacon
1/4 cup chopped green pepper
1 Tbsp. sugar
1/4 tsp. salt
1/2 cup water
2 cups cubed cooked potatoes or 1 (16 oz) can whole new potatoes, drained and cubed
8 oz. fully cooked smoked bratwurst, cut in 1/2 inch pieces (about 2 cups)
1/4 cup chopped pimento
8 eggs, beaten
1/2 tsp. salt
1/4 cup chopped green onion
1 Tbsp. all-purpose flour
1/2 tsp. celery seeds
dash pepper
1/4 cup vinegar
2 Tbsp. butter or margarine
1/3 cup milk
snipped parsley, if desired

Preparation

In a large skillet, cook bacon until crisp.
Remove bacon from skillet.
Drain on paper towels.
Reserve 3 Tbsp. drippings in skillet.
Crumble bacon and set aside.
Cook green onion and green pepper in reserved drippings until tender.
Blend flour, sugar, celery seeds, 1/4 tsp. salt and dash pepper.
Stir in water and vinegar.
Stir constantly over medium-high heat until mixture thickens and bubbles.
Fold in potatoes, bratwurst and pimento. Heat until bubbly.
Reduce heat and keep hot while scrambling eggs.
In a large skillet, melt butter or margarine over medium heat.
Mix eggs with milk, 1/2 tsp. salt and dash pepper.
Add to skillet.
Cook over medium heat, lifting edges of egg mixture so uncooked portion flows underneath.
When eggs are cooked throughout but still glossy and moist, remove from skillet and place on a heated platter.
Top with hot potato mixture.
Garnish with crumbled bacon and snipped parsley, if desired.
Serves 6-8.