Hoppel Poppel
Posted on November 11, 2011 by Leslie Blythe No comments
Quirky Regional Fare
Hoppel Poppel is a traditional way to use up leftovers in Berlin. Made with meat, potatoes, onions, and eggs.
If you are in Wisconsin or Iowa,you can find a place that serves hoppel poppel. At Benji’s deli in Milwaukee it is part of a large menu that includes such traditional Jewish fare as corned beef and fried kreplach. It is listed as a Benjy’s special, and customers have their choice of regular hoppel poppel, which is browned potatoes, salami, and scrambled eggs, or super hoppel poppel, which added green peppers, mushrooms, and melted cheese to the formula. This recipe makes 4 very large servings or 6 modest ones.
Seems like a great hangover remedy!
Hoppel Poppel
Serves 4
8 small, thin-skinned potatoes
1/4 cup corn oil
6 Tbs butter
1 cup diced onion (optional)
2/3 cup sliced mushrooms
1 cup diced green pepper
1 cup diced all-beef salami
10 eggs
2 Tbs milk
2 Tbs chopped fresh parsley
1 cup grated cheddar cheese
salt and black pepper to taste
Boil the potatoes until just barely tender, 15 minutes. Drain and cut them into 1/4-inch slices. In a large skillet over medium heat, fry the potatoes in the corn oil, tossing and stirring until they begin to brown. (you can buy these potatoes in the freezer section!)
Add the butter to the skillet, then onions, pepper, and salami. Continue cooking and stirring until the potatoes begin to get crisp, the salami is crusty, and the vegetables are limp.
Add the butter to the skillet, then onions, pepper, and salami. Continue cooking and stirring until the potatoes begin to get crisp, the salami is crusty, and the vegetables are limp.
Lightly beat the eggs with milk and parsley in a medium bowl. Pour them into the skillet over all the other ingredients. Stir occasionally.
As the eggs begin to set, sprinkle on the cheese.
Cover and cook without stirring about six more minutes, until eggs are fully set but still moist.
Accompany hoppel poppel with toasted bagels.
