Super Hoppel Poppel Recipes

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AMANA HOPPEL POPPEL



Amana Hoppel Poppel image

Make and share this Amana Hoppel Poppel recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

4 large eggs
2 tablespoons milk
1 -2 tablespoon minced fresh parsley
salt (to taste)
fresh ground black pepper (to taste)
4 -6 slices thick bacon, cut into 1-inch pieces
1 medium onion, cut into large dice
3/4 lb small red potato, boiled until tender then cut into 1/4-inch slices

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.

Nutrition Facts : Calories 259.6, Fat 15.6, SaturatedFat 5.2, Cholesterol 228, Sodium 269, Carbohydrate 18.6, Fiber 2.3, Sugar 2.2, Protein 11.2

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.

HOPPELPOPPEL



Hoppelpoppel image

While this is a great breakfast dish, we usually have it for dinner. It's a hearty meal that can be sized up or down easily. The very first time I made it, back in 1981 as a new bride, I misread the directions and used 2 CUPS of milk! I figured it out after waiting forever for it to set. We eat this with ketchup, but you can...

Provided by Cyndi Holman

Categories     Other Main Dishes

Time 40m

Number Of Ingredients 8

4 medium potatoes
6-8 slice bacon
1 medium onion, chopped
8 eggs
2 Tbsp milk or light cream
1 tsp salt
1/2 tsp pepper
1-2 tsp minced chives (optional)

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.

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

HOPPLE POPPLE WITH CRISPIXANDTRADE;-POTATO PANCAKE



Hopple Popple with Crispixandtrade;-Potato Pancake image

Provided by Aria Kagan

Time 35m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 small red pepper, seeded and diced
1 small onion, diced
2 Italian sausages, removed from casings
Kosher salt and freshly ground black pepper
6 eggs, beaten
1/2 cup Cheddar cheese, grated
3 tablespoons olive oil, divided
1 tablespoon butter
1 cup sliced onions
2 cups KELLOGG'S® CRISPIX® cereal
1/2 cup milk
1 egg, lightly beaten
1/2 cup grated potato (about 1 large potato)
Kosher salt

Steps:

  • Preheat the oven to 350 degrees F.
  • To make the Hopple Popple:
  • In a large, deep, oven-proof skillet, heat 2 tablespoons olive oil over medium heat. Add the pepper and onion to the pan and saute for 4 minutes. Crumble the sausage into the pan and saute until the sausage is cooked through, stirring occasionally, about 6 to 7 minutes. Season the mixture with salt, and pepper, to taste.
  • Pour the beaten eggs over the sausage mixture, top with grated cheese and transfer to the oven. Bake until the eggs are just firmed up, about 15 minutes.
  • To make the CRISPIX™-Potato Cakes:
  • In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat and saute the onions for 5 minutes, stirring occasionally. Remove from the heat and set aside to cool.
  • Pour the cereal into a large bowl and pour the milk over top. Allow the mixture to sit for 3 minutes so the cereal will moisten, then drain out the milk.
  • Stir together the moistened cereal, cooked onions, beaten egg, grated potato, salt and pepper. Stir the mixture to combine well.
  • In a large nonstick pan, heat 2 tablespoons olive oil over medium-high heat. When the oil is hot, drop 1/2 cup portions of the cereal mixture into the pan. Cook the cakes until golden brown and crispy, about 2 to 3 minutes per side. Cook's Note: Be sure to flip them over and cook both sides. Transfer the cakes to a paper towel to drain the excess oil and then season lightly with salt.
  • Serve the CRISPIX™ cakes alongside the Hopple Popple.

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

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