Ingredients
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3
-
1 1/2
-
1/2
-
4
-
1
-
2
-
1/2
-
-
-
-
-
-
-
-
Directions
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.,I made this for dinner. I ended up kind of scrambling my eggs at the end because of the pan that used. If I make this again, I think that I might increase the eggs or decrease the potatoes.
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Steps
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1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
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. |
|
5
Done
|
to Serve, Invert Onto a Plate. Serve Immediately. |
