German Potato Salad Breakfast

Begin by filling a large container with salted water and placing it on the stovetop to reach its boiling point. Once boiling, carefully add your potatoes and cook for approximately 15 minutes, or until they are tender but still retain some firmness. Remove the potatoes from the boiling water with a slotted spoon and set them aside to cool, then chop them into desired pieces.

Next, fill a saucepan with cold water and gently place your eggs inside. Cover the pan with a lid to prevent any heat from escaping, then transfer it to the stovetop and bring the water to a boil. Once boiling, remove the pan from the heat source and let the eggs sit in the hot water for 10 to 12 minutes, or until they are cooked through. Remove the eggs from the hot water with a slotted spoon and set them aside to cool, then peel and chop them into bite-sized pieces.

In a large skillet with deep sides, cook the bacon over medium-high heat until it is evenly browned and crispy. Remove the cooked bacon from the skillet with a slotted spoon, crumble it into small pieces, and set it aside. Reserve the flavorful bacon drippings left in the skillet.

To add some extra flavor to your dish, place the chopped potatoes back into the same skillet with the reserved bacon drippings. Cook over medium heat until the potatoes are heated through and warmed up. Add the chopped escarole, crumbled bacon, cooked eggs, and a splash of vinegar to the skillet. Stir everything together and cook until the escarole has wilted, then serve your dish warm and enjoy!