Hoppel Poppel

From Cook's Country | April​/May 2008

Why this recipe works:

A hearty one-skillet breakfast that’s popular in the Midwest, this meat and potato scramble can often be a disappointment, with rubbery eggs, pale spuds, and soggy vegetables. We wanted our Hoppel Poppel recipe to avoid all of these pitfalls. We started by replacing diced potatoes with frozen… read more

A hearty one-skillet breakfast that’s popular in the Midwest, this meat and potato scramble can often be a disappointment, with rubbery eggs, pale spuds, and soggy vegetables. We wanted our Hoppel Poppel recipe to avoid all of these pitfalls. We started by replacing diced potatoes with frozen diced hash browns to save time. We sautéed the onion and pepper first, then removed them from the skillet before cooking the potatoes—the moisture from other vegetables prevents the potatoes from browning. Our Hoppel Poppel recipe uses leftover roast pork tenderloin and chunks of deli salami; chopped cooked bratwurst can be substituted for the pork. For an evenly set, sliceable pie, we added the eggs on top of the cooked potatoes and meat and then finished the dish under the broiler.

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Serves 6 to 8

Be sure to use diced, not shredded, hash browns for this recipe (you do not need to thaw them). We designed this recipe to use leftovers from our Herbed Roast Pork Tenderloins (see related recipe). Chopped cooked bratwurst can be substituted for the pork.

Ingredients

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