Carinthian Frigga | Hearty Skillet Brunch

Boil the potatoes in their skins, let them cool briefly, peel, and cut into bite-sized cubes. Peel and finely chop the onion. Cut the bacon into small strips or fine cubes. Coarsely grate the mountain cheese or cut it into thin slices. Finely snip the fresh chives.

Lightly beat the eggs with a fork in a bowl along with a pinch of salt and freshly ground pepper – do not beat until frothy, so that the texture remains juicy.

Melt the clarified butter in a heavy iron or cast-iron skillet over medium heat. Fry the onions and bacon until golden brown and wonderfully fragrant. Then add the cooked potato cubes and fry for 3 to 4 minutes until they form a delicate crust all around.