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    Home » Recipes » Blog

    Zemnieku Brokastis, Farmers' Breakfast

    March 31, 2014 By Sara McCleary Updated May 18, 2021 - This post may contain affiliate links

    Jump to Recipe

    I love potatoes, give them to me baked, boiled or fried.  I have inherited having a continuous healthy stash of them in my kitchen from my mum, they are a staple.  It has only been in recent years, as I research more about Latvian culture and cuisine, that I am adamant that my love of potatoes is in my blood.

    If you are like me, when you think of a potato munching country you automatically think of Ireland.  It seems, for all the same reasons that potatoes were important to the Irish, they were just as important to Latvians.

    Potatoes are sometimes referred to as ‘the other bread’ by Latvians, and they feature heavily in the cuisine.  The hardy spud was an important introduction to Latvia from North America in the 19th Century.  No longer would peasants go hungry when the grain stores ran low in Winter and Spring, there was food to eat.

    Farmers' Breakfast

    Zemnieku Brokastis means Farmers Breakfast.  It’s simple and hearty, making use of what is on hand.  Preserved meat in the form of smoked sausages, potatoes, butter, eggs and milk all from the farm.  The dish is freshened up with a sprinkle of dill.  I can’t imagine Latvian cuisine without this herb.

    Traditionally this dish would have been made in one large pan.  I spread it out to fill three individual dishes, as we are a family of three.  I did have to serve some mushrooms on the side to fill the boys up.  I feel the quantities given in the recipe below would be adequate for a hearty breakfast for two.

    I used a smoked sausage called Stuttgarter, sourced from Rudi’s Continental Butchery and Smallgoods in Kirrawee.  It is a heavily wood smoked sausage made with pork, coriander and garlic, and perfect for this dish.  If you are in The Shire, make sure you visit Rudi’s, they are specialists in German and European style meats and smallgoods.  Plus the shop smells amazing.

    Farmers' Breakfast

    If you can’t make your way to Rudi’s, I suggest a thick smoked sausage with a good fat ratio.  I find thinner smoked sausages can be dried out from the smoking process.  While being delicious in their own right, I don’t feel they work as well for this dish.  If all else fails you could substitute the spicier option of chorizo.

    Sara xxx

    Farmers' Breakfast

    Zemnieku Brokastis, Farmers' Breakfast

    Recipe Author: Sara McCleary
    Zemnieku Brokastis means Farmers Breakfast. It’s simple and hearty, making use of what is on hand.
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 25 mins
    Total Time 45 mins
    Course Breakfast
    Cuisine Latvian
    Servings 2
    Calories 525 kcal

    Ingredients

    • 250 grams potatoes
    • 180 grams smoked sausage 3mm thick sliced
    • 1 tablespoon butter
    • 3 eggs
    • ½ cup milk
    • 3 tablespoons dill
    • ground pepper salt if needed

    Instructions
     

    • Preheat oven 180 deg C ( 360 deg F).
    • Peel and slice your potatoes into 1cm thick slices. Place in pot of cold salted water, bring to the boil and cook for 3-5 minutes. You are par-boiling your potatoes (blanching), not cooking them right through. Strain your potatoes in a colander and set aside.
    • In a non stick pan fry the smoked sausage until fats are released and browned. Remove sausage from pan, retain released fat. Add butter to the oils in the pan, add potatoes and fry until they start to crisp and colour.
    • Remove potatoes from the heat and arrange potato slices and sausage in individual oven proof dishes.
    • In a medium bowl beat eggs, milk and dill, then season with salt and pepper. Check how salty your sausage is, you may not need to add salt. Pour egg and milk mixture evenly over potatoes and sausage.
    • Place dishes in the oven and cook for 25 minutes.
    • Serve with crusty bread.

    Nutrition

    Calories: 525kcalCarbohydrates: 20gProtein: 24gFat: 37gSaturated Fat: 15gCholesterol: 330mgSodium: 945mgPotassium: 857mgFiber: 3gSugar: 3gVitamin A: 675IUVitamin C: 14.8mgCalcium: 150mgIron: 6.1mg
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles
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    Reader Interactions

    Comments

    1. Rosemarie

      May 12, 2014 at 5:19 am

      Definitely have to try this - looks delicious

      Reply
    2. Nat

      April 10, 2014 at 1:48 pm

      Yum, please cook more Latvian food!

      Nat 🙂

      Reply
    3. Helen | Grab Your Fork

      April 07, 2014 at 3:13 am

      Yum this looks like such a winner! And I love Rudi's - such a hidden gem!

      Reply
    4. Food is our religion

      April 06, 2014 at 11:03 am

      love carbssss - so hearty and comforting! great idea as well!

      Reply
    5. john | heneedsfood

      April 03, 2014 at 8:49 pm

      I've heard of Rudi's but it seems a little too far for me to go to pick up smallgoods. Perhaps I'll get down there sometime. This farmers breakfast reminds me of something my grandparents used to eat. I guess being from Eastern Europe we all share the love of the potato! Yum!

      Reply
    6. milkteaxx

      April 01, 2014 at 1:43 am

      im all for carbs! bring on them poatoes!

      Reply
    7. [email protected]

      March 31, 2014 at 9:58 pm

      My goodness this looks spectacular! I know what I'll be having for breakfast this weekend!!

      Reply

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    photo of Sara McCleary, Founder, Belly Rumbles culinary travel blog

    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

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