Hoppel Poppel
Hoppel Poppel
Hoppel Poppel
1/2 c leftover lean pork
3 lg eggs
4 Tbsp unsalted butter
1/4 c chopped white onions
2/3 c diced leftover peeled potatoes
1 Tbsp heavy cream
1/2 tsp chopped fresh dill
1/4 tsp salt (or to taste)
1/8 tsp freshly ground black pepper
2 sprigs dill
Remove the pork and eggs from the refrigerator approximately 45 minutes before
proceeding to the next steps. Melt the butter in a medium sized or large
skillet over low to moderate heat. Add the onions and saute them for about 1
minute, stirring constantly. Add the potatoes and saute for about 3 minutes.
Stir frequently. Add the pork and saute for about 3 minutes. Stir frequently.
Break the eggs in a bowl and add to them the cream, chopped dill, salt, and
pepper. Beat this mixture as you would for a standard omelet. Pour the egg
mixture over the potatoes, meat, and onions in the skillet. Cover the skillet,
reduce the heat to low, and cook the preparation for about 5 minutes, or until
the eggs have set. Slide the 'Hoppel Poppel' onto a warm plate of the same
size. Securely hold the plates together and quickly but carefully invert them
so that the more attractive browned side of the 'Hoppel Poppel' is face up.
Garnish the 'Hoppel Poppel' with the dill sprigs. Cut it at the table into
pizza style wedges. Serve immediately.
Serves 2.
From: Great Peasant Dishes Of The World by Howard Hillman
Source: <http://www.recipeland.com/recipe/11770/>
Hoppel Poppel
4 tablespoons vegetable oil
2 1/4 medium, scrubbed but unpeeled potatoes, diced into 1-inch cubes
1 medium onion, chopped finely
1 1/2 cup Vienna Kosher Salami, cut in inch rounds
10 eggs
Kosher salt
Fresh ground pepper
Heat three tablespoons of oil in a frying pan over medium heat. Add
potatoes and saute until they begin to brown, about 12 minutes. Reduce
heat to medium. Add half the chopped onion and saute until transparent,
about five minutes more. Then add salami. Cook until potatoes are
tender, stirring occasionally, about five minutes.
Whisk the eggs in a large mixing bowl. In a separate non-stick frying pan
(use your largest one for this stage) heat a tablespoon of vegetable oil and
add the remaining onion. Cook them until they're transparent (medium heat).
Add the eggs and move the mixture around in the pan with a spatula, being
careful not to burn anything. Once the eggs are beginning to resemble
scrambled eggs, add the fried potatoes and fried salami. Mix up all the
ingredients and cook for a minute or so. Remove from heat. The Hoppel Poppel
can be warmed in the oven until you're ready to serve.
Super Hoppel Poppel
For the "super" version, add chopped green peppers to the onion about
three minutes into cooking. Then add sliced button mushrooms about
three minutes later. Follow instructions above until right before
cooking is finished. Then add 1/4 cup of finely grated Colby, Swiss or
American cheese, gently folding it in with a spatula until just melted.
Source: <http://www.mkeonline.com/story.asp?id=287633>
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