Ingredients
-
1
-
1
-
4
-
4
-
1
-
4
-
4
-
1
-
-
-
-
-
-
-
Directions
Hopel-Popel,This dish could be served as a brunch dish, or for any light meal or snack. When I came across this recipe tonight in a recipe book – The Midweek Cookbook: 200 Ways with Potatoes – I really hadn’t looked at since the seventies, the name of this dish intrigued me. A web search produced nothing of relevance, just lots of references to dog breeding kennels! So unfortunately I know nothing of the origins of recipe’s name. I’m posting a C21st adaptation here so that I remember to make it some time! It’s actually rather similar to what I’ve always referred to as a chip omelette, although I usually make that with diced raw potatoes.,Origins: Hoppel Poppel is a traditional way to use up leftovers in Berlin. It is a variation on the traditional fried potatoes known as Bratkartoffeln.
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Steps
|
1
Done
|
Saut 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. |
|
2
Done
|
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. |
|
3
Done
|
Brown the Top Under the Grill (optional), Cut Into Wedges and Serve. |
