READY IN: 25mins
Recipe by bluemoon downunder

This dish could be served as a brunch dish, or for any light meal or snack. When I came across this recipe tonight in a recipe book - The Midweek Cookbook: 200 Ways with Potatoes - I really hadn't looked at since the seventies, the name of this dish intrigued me. A web search produced nothing of relevance, just lots of references to dog breeding kennels! So unfortunately I know nothing of the origins of recipe's name. I'm posting a C21st adaptation here so that I remember to make it some time! It's actually rather similar to what I've always referred to as a chip omelette, although I usually make that with diced raw potatoes.

Top Review by Chef GriffinJr.

Origins: Hoppel Poppel is a traditional way to use up leftovers in Berlin. It is a variation on the traditional fried potatoes known as Bratkartoffeln.

Ingredients Nutrition


  1. Sauté the bacon, onion, garlic and mushrooms gently in the oil, preferably in a non-stick pan, then add the potatoes and allow them to warm through.
  2. Beat the eggs, add the thyme, season to taste and pour over the potato mixture, sprinkle with grated cheese and cook slowly until the eggs have set.
  3. Brown the top under the grill (optional), cut into wedges and serve.

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