Super Hoppel Poppel Recipes

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.

HOPPEL POPPEL

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.

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.

HOPEL-POPEL

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.

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.

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.