Hoppel Poppel

* Exported from MasterCook *

HOPPEL POPPEL

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Cheese/Eggs Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Leftover lean pork
3 lg Eggs
4 tb Unsalted butter
1/4 c Chopped white onions
2/3 c Diced leftover peeled
-potatoes
1 tb Heavy cream
1/2 ts Chopped fresh dill
1/4 ts Salt (or to taste)
1/8 ts Freshly ground black pepper
2 Sprigs dill

1. Remove the pork and eggs from the refrigerator
approximately 45 minutes before proceeding to the next
steps.

2. Melt the butter in a medium sized or large skillet
over low to moderate heat. Add the onions and saute
them for about 1 minute, stirring constantly.

3. Add the potatoes and saute for about 3 minutes.
Stir frequently.

4. Add the pork and saute for about 3 minutes. Stir
frequently.

5. Break the eggs in a bowl and add to them the
cream, chopped dill, salt, and pepper. Beat this
mixture as you would for a standard omelet.

6. Pour the egg mixture over the potatoes, meat, and
onions in the skillet. Cover the skillet, reduce the
heat to low, and cook the preparation for about 5
minutes, or until the eggs have set.

7. Slide the 'Hoppel Poppel' onto a warm plate of the
same size. Securely hold the plates together and
quickly but carefully invert them so that the more
attractive browned side of the 'Hoppel Poppel' is face
up.

8. Garnish the 'Hoppel Poppel' with the dill sprigs.
Cut it at the table into pizza style wedges. Serve
immediately.

Serves 2.

From: GREAT PEASANT DISHES OF THE WORLD by Howard
Hillman ISBN 0-395-32210-3. Houghton Mifflin, Boston.
1983. Posted by: Karin Brewer, Cooking Echo, 7/92



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