Hoppelpoppel Recipes

EGGS WITH BACON, ONIONS, AND POTATOES (HOPPELPOPPEL)

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.

HASH HOPPEL POPPEL

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.

SCRAMBLED WINTER BREAKFAST (HOPPELPOPPEL)

Steps:

• 1. In a large skillet, melt butter over medium-high heat. Add potatoes and cook, turning occasionally with a spatula, until lightly browned (should take about 5 minutes). Reduce heat to medium-low and scatter the meat, onion, and green pepper over potatoes. Cook for about 1 minute longer. In a bowl: Beat the eggs, water, Tabasco, pepper and dill weed until blended. Pour egg mixture over potato mixture in skillet. When edges begin to set, lift the spatula to let uncooked egg flow underneath. Repeat until eggs are done to your preference. Season to taste with salt. Top with sour cream or sprinkle about a cup of shredded cheddar cheese over top and let melt over egg mixture. Serve with your favorite blend of coffee or hot tea and orange juice and buttered toast on the side: wheat, rye, or pumpernickel.

SUPER HOPPEL POPPEL

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.

HOPPELPOPPEL

Steps:

• 1. Cook potatoes in their skins in boiling water in a large saucepan until barely tender, about 15 minutes.Drain; return to pot; shake over very low heat to dry.Peel and cut into 1/4" slices. (Slices should be firm, but not overcooked.
• 2. Cook the bacon in a large skillet until crisp. Drain on paper towels; crumble; reserve.
• 3. Pour off bacon fat from skillet into a measuring cup. Measure and return 4 tablespoons to the skillet. Add onion; sauté 5 minutes or until tender.
• 4. Add potato slices; cook for 10 minutes, turning to brown evenly. Add more bacon fat if necessary.
• 5. Beat eggs in a bowl until creamy; beat in milk, salt, pepper, and chives.
• 6. Sprinkle the reserved bacon over the potatoes. Pour in the egg mixture to cover evenly.
• 7. Cook over low heat, covered, for 8 minutes, shaking the skillet once the eggs begin to set to prevent sticking. Eggs should be well set, but still somewhat moist.
• 8. Place a warm platter larger than the skillet over the top. Holding both together, invert the Hoppeloppel onto the platter, brown side up. Cut in wedges to serve.

AMANA HOPPEL POPPEL

Steps:

• Break the eggs into a bowl; add in the milk, parsley, salt, and pepper.
• Whisk to combine (you should still see large bubbles); set aside.
• Fry bacon in an 8- to 10-inch skillet until crisp and browned; remove bacon with a slotted spoon keep warm.
• Add the onion to the skillet; stir/saute for 5 minutes or until soft but not brown.
• Add in the potatoes; continue cooking until they are golden with some brown edges.
• Stir in the bacon; then pour in egg mixture.
• With a spatula, turn the mixture over a couple of times to combine, scraping up from the bottom, then pat the mixture back down into a thick layer.
• Cover, lower heat to low, and cook 5-7 minutes or until the eggs are lightly set but still very moist (don't overcook).
• Spoon out and serve immediately.