Hoppelpoppel

(from brus25’s recipe box)

Also known as Farmer’s Breakfast. A good way to use up left-overs. You essentially cook a meat, saute onions in grease from meat, add anything you have around, and bind with eggs.

Source: "The Cooking of Germany" by Nika Standen Hazelton

Prep time: 20 minutes
Cook time: 10 minutes
Serves 2 people

Categories: Breakfast, German

Ingredients

  • 3 potatoes
  • 1 1/2 c. bacon, diced
  • 1/2 c. onions, chopped
  • 4 eggs
  • 1 tbsp. Milk
  • 2 tbsp parsley, chopped
  • 1/2 tsp. salt
  • black pepper

Directions

  1. Boil potatoes until only slight resistance to fork.

  2. In skillet, cook bacon. Drain all but 2-3 tbsp. of fat.

  3. Add onions, and cook for 5 minutes until transparent but not brown. Set aside.

  4. Drain potatoes. Peel and cut into ΒΌ in. slices.

  5. Add to skillet with onions and cook over moderate heat for 8-10 minutes.

  6. In small bowl, beat eggs, milk, parsley, salt, and pepper. Strew bacon and eggs over the potatoes. Spread the eggs evenly. Reduce to low for 5-6 minutes. Done when the eggs are set.

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