Scrambled Winter Breakfast (Hoppelpoppel)

Robyn Bruce


This is just a good, rib-sticking breakfast. Perfect for a "hungry man!"

pinch tips: How to Check Freshness of an Egg






25 Min


Stove Top


2 Tbsp
1-1/2 c
diced, cooked potatoes, skin on or off (i like to dice them and then steam them for a few minutes - they cook up easier and faster)
1 c
diced ham or loose sausage (you can add a little more if you wish)
2 Tbsp
chopped onion
1/4 c
chopped green pepper
jumbo eggs
2 Tbsp
1/8 tsp
tabasco sauce (or any hot sauce)
1/4 tsp
black pepper
1/4 tsp
dried dill weed
salt to taste
1 c
sour cream or shredded cheddar cheese (or both!) this is optional

Directions Step-By-Step

In a large skillet, melt butter over medium-high heat.

Add potatoes and cook, turning occasionally with a spatula, until lightly browned (should take about 5 minutes).

Reduce heat to medium-low and scatter the meat, onion, and green pepper over potatoes. Cook for about 1 minute longer.

In a bowl:
Beat the eggs, water, Tabasco, pepper and dill weed until blended.

Pour egg mixture over potato mixture in skillet. When edges begin to set, lift the spatula to let uncooked egg flow underneath. Repeat until eggs are done to your preference.

Season to taste with salt.

Top with sour cream or sprinkle about a cup of shredded cheddar cheese over
top and let melt over egg mixture.

Serve with your favorite blend of coffee or hot tea and orange juice and buttered toast on the side: wheat, rye, or pumpernickel.

About this Recipe

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American