Amana Hoppelpoppel

Don't you love saying the name of this dish!  Of Germany heritage this hearty, chunky hodgepodge is perfect for weekend breakfast or brunch.  This reminds me so much of a dish my grandfather made when I was a child.  He made his with sausage.  More about that at the bottom of the post.

 

Serves 4

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adapted from A Real American Breakfast

 

4 large eggs

2 tablespoons milk

1 to 2 tablespoons minced fresh parsley

Salt and freshly ground black pepper

4 to 6 slices bacon, cut into 1-inch pieces

1 medium to large onion, cut into large dice

3/4 pound small waxy red potatoes, boiled until tender, then cut into 1/4-inch slices

 

Crack the eggs into a bowl and add the milk, parsley, salt, and pepper.  Whisk just long enough to combine; you should still see large bubbles.  Set aside.

 

Fry the bacon until brown and crisp in an 8-10-inch skillet.  Remove the bacon with a slotted spoon and reserve it.  Add the onion and saute' until soft but not brown, about 5 minutes.  Add the potatoes and continue cooking until they are golden with some brown edges.  Stir in the bacon, then pour in the 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 and reduce the heat to low, and cook for 5 to 7 minutes or until the eggs are lightly set but still very moist.  Don't overcook.  Spoon out and serve immediately.

 

Amana Hoppelpoppel with German Sausage:   Substitute cooked bratwurst or other wurst for the bacon.  Start with 4 to 6 ounces sausage sliced into very thin half-moons, friend to crisp the edges.  Depending on the sausage's fat content, you may need to use a tablespoon of oil or butter for the frying.  You want enough fat left in the skillet to saute' the onion and flavor the eggs. 

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