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    You are in: Home / Recipes / Eggs With Bacon, Onions, and Potatoes (Hoppelpoppel) Recipe
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    Eggs With Bacon, Onions, and Potatoes (Hoppelpoppel)

    Eggs With Bacon, Onions, and Potatoes (Hoppelpoppel). Photo by loof

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    0 mins

    20 mins

    strawberrybird's Note:

    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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    Serves: 2


    Units: US | Metric


    1. 1
      Parboil 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.
    2. 2
      In 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.
    3. 3
      Drain 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.
    4. 4
      In 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.
    5. 5
      To serve, invert onto a plate. Serve immediately.

    Ratings & Reviews:

    • on January 25, 2012


      I made this for dinner. I ended up kind of scrambling my eggs at the end because of the pan that I used. If I make this again, I think that I might increase the eggs or decrease the potatoes.

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    • on July 02, 2010


      Nice breakfast, easy to make and filling. I don't care for onion so left it out, and I left the skin on my potatoes. I put a lid on the skillet after adding the eggs to help them get set on top. Thanks for sharing your recipe! Made for ZWT6, Zwizzle Chicks

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    • on June 27, 2010


      A good filling breakfast with lots of flavor. :) Made as written plus adding 2 additional eggs. It did take a little extra time for the eggs to set so I flipped it over to help finish the egg mixture. Next time I would transfer the skillet to a heated oven to set the eggs. Thanks! *Made for Seasoned Sailor and his Sassy Sirens ZWT 6*

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    Read All Reviews (9)


    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

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