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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

    1/6 Photos of Eggs With Bacon, Onions, and Potatoes (Hoppelpoppel)

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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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    Ingredients:

    Serves: 2

    Yield:

    Units: US | Metric

    Directions:

    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

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 02, 2010

      45

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 27, 2010

      45

      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*

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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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
    63%
    Total Fat 58.7 g
    90%
    Saturated Fat 19.5 g
    97%
    Cholesterol 446.5 mg
    148%
    Sodium 1638.6 mg
    68%
    Total Carbohydrate 46.8 g
    15%
    Dietary Fiber 4.4 g
    17%
    Sugars 3.8 g
    15%
    Protein 29.7 g
    59%

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