Amana Hoppel Poppel Recipes

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HOPPEL POPPEL



Hoppel Poppel image

This is a German recipe - a farmer's omelet. I got it over 20 years ago from Southern Living (I think). This has been a family favorite since the recipe was introduced.

Provided by Linda N

Categories     Breakfast

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

3 medium potatoes, diced
1/4 cup cooking oil
1/4 cup onion, finely diced
1 cup ham, diced
6 eggs
1/2 cup swiss cheese
1 teaspoon salt
1/4 teaspoon pepper
1 dash Worcestershire sauce
1 tablespoon parsley, chopped

Steps:

  • Melt butter in 11 inch frying pan and saute potatoes and onion until lightly browned.
  • Add ham and saute 5-7 minutes longer.
  • Beat eggs with worcestershire sauce, salt, and pepper.
  • Pour egg mixture over potato mixture.
  • Sprinkle with parsley and reduce heat.
  • Lift the cooked eggs from the edge of the pan with spatula so that liquid can run down and cook.
  • When omelet is nearly done, sprinkle with grated swiss cheese and place under broiler until cheese is melted.

Nutrition Facts : Calories 205, Fat 12.5, SaturatedFat 3.3, Cholesterol 164.8, Sodium 361.7, Carbohydrate 15.2, Fiber 1.9, Sugar 1.2, Protein 8.2

SUPER HOPPEL POPPEL



Super Hoppel Poppel image

This is great for a weekend breakfast and is very versatile. You can add or subtract ingredients based on what you like and what you have.

Provided by Bluewingsloo

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

8 red potatoes, diced
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
6 tablespoons butter
2 garlic cloves, minced
1 medium onion, diced
1 cup mushroom, sliced
1 small green pepper, diced
1 cup salami, diced
10 eggs
2 tablespoons milk
1 cup cheddar cheese, grated
2 tablespoons fresh parsley, chopped

Steps:

  • Boil the potatoes in salted water until just barely tender, about 5 minutes. Drain.
  • Add olive oil to a large skillet on medium high heat and add diced potatoes, salt and pepper. Fry until beginning to brown.
  • Add the butter, garlic, onions, green pepper, mushrooms, and salami. Cook until vegetables are tender and potatoes and salami are crispy.
  • Lightly beat together the eggs, milk, and parsley. Pour over all ingredients; stirring occasionally.
  • As the eggs begin to cook, sprinkle on the shredded cheese.
  • Cover and cook for about 5 minutes until eggs are set but still moist and cheese is melted.

Nutrition Facts : Calories 874.1, Fat 50.2, SaturatedFat 22.5, Cholesterol 605.3, Sodium 1087.7, Carbohydrate 74.4, Fiber 8.3, Sugar 7.3, Protein 32.4

HOPPLE POPPLE GERMAN BREAKFAST CASSEROLE



Hopple Popple German Breakfast Casserole image

Eye opening breakfast casserole from an old German favorite. Add a slice of toast and a fruit salad for a hearty start to a busy Saturday! Or how about brunch?

Provided by Debber

Categories     One Dish Meal

Time 25m

Yield 5-8 serving(s)

Number Of Ingredients 11

2 1/2-4 cups frozen hash brown potatoes
1/3 cup chopped onion
3 -4 tablespoons butter
5 -6 eggs
1/2 cup milk
mixed Italian herbs (basil, oregano, parsley, garlic powder)
1/2 teaspoon salt
1/2 teaspoon pepper
25 slices pepperoni
1 cup shredded sharp cheddar cheese
1 cup shredded mozzarella cheese

Steps:

  • In a large electric skillet on medium high, combine potatoes (enough to cover the bottom of the pan about 1/2-inch deep), onion and butter; saute until slightly browned. Spread evenly in pan.
  • In a mixing bowl, combine eggs, milk and seasonings. Pour over potato mixture in pan.
  • Layer pepperoni over the top. Cover pan and cook on medium low for 10-15 minutes (eggs will be 'set'). {While that's cooking, prepare a simple fruit tray or salad.}.
  • Remove lid and sprinkle cheeses over; put lid back on, but turn off the heat. Let stand 2-3 minutes. [If you're having toast with this, make it now.].
  • Cut into wedges or squares and serve immediately.
  • Option: Fry Italian bulk pork (or turkey) sausage, drain fat, add to potatoes. Toss in a can of Ro-Tel tomatoes. OR try other cheeses!

Nutrition Facts : Calories 446.8, Fat 30.1, SaturatedFat 15.9, Cholesterol 259.7, Sodium 846, Carbohydrate 22, Fiber 1.7, Sugar 1, Protein 22.3

HOPPLE POPPLE



Hopple Popple image

This is a recipe that has been altered from one my mom used to make for breakfast when I was growing up.

Provided by Jamie Burris

Categories     Eggs

Time 45m

Number Of Ingredients 9

3 potatoes, medium, peeled
12 eggs
1 small onion
1/2 lb bacon, ham, or sausage
salt and pepper to taste
1/4 c margarine or butter if not using bacon drippings
OPTIONAL
green pepper, tomatoes, mushrooms or any other vegetables you like (cooking ahead w/the meat can also be done unless a crunchier veggie is preferred
shredded cheese (cheddar is always good)

Steps:

  • 1. Cut bacon and cook to desired doneness (or cook sausage, or brown diced ham). Remove from pan.
  • 2. Shredd potatoes and onion and add to pan with bacon drippings (if using) or melt butter/margarine prior to adding potatoes/onion. Flatten and cook until browned. Cut into large pieces to turn and cook other side.
  • 3. Crack all eggs into large bowl and scramble well while potatoes are cooking. Add salt/pepper.
  • 4. When potatoes are cooked add meat and if using veggies, add them here, too. Break up potatoes and mix w/veggies. Add eggs and mix well while cooking. More salt/pepper can be added if needed.

HASH HOPPEL POPPEL



Hash Hoppel Poppel image

Eggs, corned beef hash, green bell pepper, mushrooms, and tomatoes baked in a casserole that's perfect anytime of the day.

Provided by sanzoe

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 30m

Yield 12

Number Of Ingredients 8

12 eggs
1 (15 ounce) can HORMEL® Mary Kitchen® Corned Beef Hash
1 tomato, diced
½ cup diced green bell pepper
½ cup diced fresh mushrooms
2 tablespoons finely chopped green onion
2 teaspoons salt
¼ teaspoon pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
  • Lightly beat eggs in a large mixing bowl. Add corned beef hash and stir to break up chunks. Mix in tomato, green pepper, mushrooms, green onion, salt, and pepper. Transfer mixture to prepared baking dish.
  • Bake in preheated oven until veggies have softened and eggs are set, 15 to 20 minutes.
  • Let sit several minutes before cutting into squares and serving.

Nutrition Facts : Calories 131.2 calories, Carbohydrate 5 g, Cholesterol 194.3 mg, Fat 8.3 g, Fiber 0.6 g, Protein 9.1 g, SaturatedFat 2.9 g, Sodium 590.7 mg, Sugar 0.9 g

EGGS WITH BACON, ONIONS, AND POTATOES (HOPPELPOPPEL)



Eggs With Bacon, Onions, and Potatoes (Hoppelpoppel) image

This makes a hearty and delicious breakfast. I call it a German omelet. You may substitute ham for the bacon. Feel free to add kale or beet greens or well-drained diced tomatoes to lighten it up a bit.

Provided by strawberrybird

Categories     Breakfast

Time 20m

Yield 2 , 2 serving(s)

Number Of Ingredients 8

3 medium boiling potatoes, peeled
1 1/2 cups lean bacon or 1 1/2 cups ham, chopped
1/2 cup onion, finely chopped
4 eggs
1 tablespoon milk
2 tablespoons parsley, finely chopped
1/2 teaspoon salt
ground pepper, to taste

Steps:

  • Parboil the potatoes by first bringing a pot of of salted water to boil. Carefully drop the potatoes into the pot. Broil briskly, uncovered, until the potatoes are slightly resistant to piercing with a sharp knife. Be careful not to overcook the potatoes or they will be mushy in the final product.
  • In a 12-inch skillet, cook the bacon over medium heat until crisp. With a slotted spoon or tongs, transfer the bacon to paper towels to drain. Add the onions and cook for 5 minutes, stirring frequently, until they are soft and translucent. Turn off the heat and set the skillet aside.
  • Drain the potatoes, cool to the touch, then dice them (about 1/2 inch square). Add them to the onions in the skillet and cook over medium heat for 8-10 minutes, occasionally turning the potatoes with a spatula.
  • In a small bowl, beat the eggs, milk, pasley, salt, and pepper with a fork until well mixed. Crumble the bacon and add it to the potatoes. Pour in the eggs. Reduce heat to low and cook undisturbed for 5-6 minutes or until the eggs are set, but slightly moist.
  • To serve, invert onto a plate. Serve immediately.

HOPEL-POPEL



Hopel-Popel image

This dish could be served as a brunch dish, or for any light meal or snack. When I came across this recipe tonight in a recipe book - The Midweek Cookbook: 200 Ways with Potatoes - I really hadn't looked at since the seventies, the name of this dish intrigued me. A web search produced nothing of relevance, just lots of references to dog breeding kennels! So unfortunately I know nothing of the origins of recipe's name. I'm posting a C21st adaptation here so that I remember to make it some time! It's actually rather similar to what I've always referred to as a chip omelette, although I usually make that with diced raw potatoes.

Provided by bluemoon downunder

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb boiled potato, diced
1 tablespoon oil
4 ounces button mushrooms, sliced
4 ounces middle rashers bacon, rind and all fat removed, cut into small pieces with the kitchen scissors
1 medium onion, peeled and finely chopped
4 garlic cloves, peeled and finely chopped
4 large eggs
1 teaspoon dried thyme
sea salt, to taste
fresh ground black pepper, to taste
4 ounces cheese, grated

Steps:

  • Sauté the bacon, onion, garlic and mushrooms gently in the oil, preferably in a non-stick pan, then add the potatoes and allow them to warm through.
  • Beat the eggs, add the thyme, season to taste and pour over the potato mixture, sprinkle with grated cheese and cook slowly until the eggs have set.
  • Brown the top under the grill (optional), cut into wedges and serve.

Nutrition Facts : Calories 435.9, Fat 28.1, SaturatedFat 10.7, Cholesterol 223.4, Sodium 591.6, Carbohydrate 27.5, Fiber 3.5, Sugar 2.9, Protein 18.9

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