★★★★★ 1 Review
MtnCook avatar
By Cyndi Holman
from Montrose, CO

While this is a great breakfast dish, we usually have it for dinner. It's a hearty meal that can be sized up or down easily. The very first time I made it, back in 1981 as a new bride, I misread the directions and used 2 CUPS of milk! I figured it out after waiting forever for it to set. We eat this with ketchup, but you can try salsa, too.

serves 4
prep time 20 Min
cook time 20 Min

Ingredients For hoppelpoppel

  • 4 md
  • 6-8 slice
  • 1 md
    onion, chopped
  • 8
  • 2 Tbsp
    milk or light cream
  • 1 tsp
  • 1/2 tsp
  • 1-2 tsp
    minced chives (optional)

How To Make hoppelpoppel

  • 1
    Cook potatoes in their skins in boiling water in a large saucepan until barely tender, about 15 minutes.Drain; return to pot; shake over very low heat to dry.Peel and cut into 1/4" slices. (Slices should be firm, but not overcooked.
  • 2
    Cook the bacon in a large skillet until crisp. Drain on paper towels; crumble; reserve.
  • 3
    Pour off bacon fat from skillet into a measuring cup. Measure and return 4 tablespoons to the skillet. Add onion; sauté 5 minutes or until tender.
  • 4
    Add potato slices; cook for 10 minutes, turning to brown evenly. Add more bacon fat if necessary.
  • 5
    Beat eggs in a bowl until creamy; beat in milk, salt, pepper, and chives.
  • 6
    Sprinkle the reserved bacon over the potatoes. Pour in the egg mixture to cover evenly.
  • 7
    Cook over low heat, covered, for 8 minutes, shaking the skillet once the eggs begin to set to prevent sticking. Eggs should be well set, but still somewhat moist.
  • 8
    Place a warm platter larger than the skillet over the top. Holding both together, invert the Hoppeloppel onto the platter, brown side up. Cut in wedges to serve.