Hoppelpoppel
Ingredients
- 2 lb. (1 kg.) boiling potatoes, unpeeled
- bacon drippings
- 1/2 medium onion, chopped
- 1/4 medium red pepper, chopped
- 1 1/2 cup (356 ml) coarsely chopped, cooked bacon
- 8 eggs
- 2 teaspoon (10 ml) parsley flakes
- 1/2 teaspoon (5 ml) salt
- 1/4 teaspoon (1.25 ml) pepper
Instructions
serves four. Cook potatoes in salted boiling water, 5 to 10 minutes, or until slightly tender, do not over cook Meanwhile in a large fry pan, cook onion and red pepper in bacon dripping until tender. Drain potatoes, peel and cut into 1/4 inch (65 mm) slices. Add to fry pan and cook over medium heat, 10 to 12 minutes or until the potatoes are slightly brown. Turn occasionally, Beat remaining ingredients until well blended. Spread bacon over the potatoes pour egg mixture over all tipping the pan from side to side to spread evenly. Cover fry pan and cook 5 to 10 minutes or until eggs are set but still moist. To serve, invert onto a heated plate. Cut into 4 wedges, garnish with parsley and tomato wedges.