1/6 Photos of Eggs With Bacon, Onions, and Potatoes (Hoppelpoppel)
This makes a hearty and delicious breakfast. I call it a German omelet. You may substitute ham for the bacon. Feel free to add kale or beet greens or well-drained diced tomatoes to lighten it up a bit.
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- 1Parboil the potatoes by first bringing a pot of of salted water to boil. Carefully drop the potatoes into the pot. Broil briskly, uncovered, until the potatoes are slightly resistant to piercing with a sharp knife. Be careful not to overcook the potatoes or they will be mushy in the final product.
- 2In a 12-inch skillet, cook the bacon over medium heat until crisp. With a slotted spoon or tongs, transfer the bacon to paper towels to drain. Add the onions and cook for 5 minutes, stirring frequently, until they are soft and translucent. Turn off the heat and set the skillet aside.
- 3Drain the potatoes, cool to the touch, then dice them (about 1/2 inch square). Add them to the onions in the skillet and cook over medium heat for 8-10 minutes, occasionally turning the potatoes with a spatula.
- 4In a small bowl, beat the eggs, milk, pasley, salt, and pepper with a fork until well mixed. Crumble the bacon and add it to the potatoes. Pour in the eggs. Reduce heat to low and cook undisturbed for 5-6 minutes or until the eggs are set, but slightly moist.
- 5To serve, invert onto a plate. Serve immediately.
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Nutritional Facts for Eggs With Bacon, Onions, and Potatoes (Hoppelpoppel)
Serving Size: 1 (465 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 837.3
- Calories from Fat 528
- Total Fat 58.7 g
- Saturated Fat 19.5 g
- Cholesterol 446.5 mg
- Sodium 1638.6 mg
- Total Carbohydrate 46.8 g
- Dietary Fiber 4.4 g
- Sugars 3.8 g
- Protein 29.7 g