Recipe#11324

Title: Bauernfruhstuck 02

rec.food.recipes archive

I've also seen this dish called bauernfruhstuck or Farmer's Breakfast.
 A friend told me he'd had a version that had more vegetables in it, but
 he was a bit vague, perhaps bell peppers and such?
 HOPPEL POPPEL
 1/2 pound bacon, chopped
 3 pounds red potatoes
 1 medium onion, chopped
 6 eggs
 2 tablespoons milk
 salt and black pepper
 paprika
 2 tablespoons chopped parsley
 Fry bacon until crisp, remove to plate.  Reserve fat.  Boil potatoes;
 cool and coarsely dice.  Fry in bacon fat until browned on both sides;
 lower heat.  Add onions.  Lightly beat eggs with milk.  Pour over potatoes.
 Season with salt, pepper and paprika.  Cook until egg mixture sets.
 Slice into wedges.  Serve with catsup.  Garnish with parsley if desired.
 HOPPEL-POPPEL
 1/4 pound diced bacon
 2 tbsp butter
 1 medium onion, chopped 
 salt and pepper 
 2 pounds red potatoes boiled in jackets, cooled and diced
 4 eggs beaten
 In skillet fry bacon until crisp; remove to paper towels.  Add onion to
 grease and saute until golden. Move to a bowl.  Melt butter, fry potatoes
 until brown; season to taste.  Re-add bacon and onion.  Pour over eggs,
 and cook over low heat until just set. 
 HOPPEL-POPPEL
 1/2 pound bacon, diced
 1 onion, chopped
 5 potatoes, cooked, cooled and diced
 1/2 dozen eggs
 salt and black pepper
 3 tablespoons milk 
 Fry the bacon until crisp. Remove and drain. 
 Leave the bacon fat in the skillet.  Add the butter and saute the
 onion until soft.  Remove.  Add the potatoes and fry until browned on
 both sides.  Add the bacon and onion back in and mix well.  Salt and
 pepper to taste.  Beat the eggs with the milk.  Pour the egg mixture
 over the potatoes and cook until eggs are set.