HOPPEL POPPEL
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
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
EGGS WITH BACON, ONIONS, AND POTATOES (HOPPELPOPPEL)
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
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.
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