Amana Hoppel Poppel

A hearty, chunky hodgepodge of ingredients brought to the US by German-Americans.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 4  large eggs
• 2  tablespoons milk
• 1 -2  tablespoon  minced fresh parsley
•  salt (to taste)
•  fresh ground black pepper (to taste)
• 4 -6  slices  thick bacon, cut into 1-inch pieces
• 1  medium onion, cut into large dice
• 3⁄4 lb small red potato, boiled until tender then cut into 1/4-inch slices

Directions

1. Break the eggs into a bowl; add in the milk, parsley, salt, and pepper.
2. Whisk to combine (you should still see large bubbles); set aside.
3. Fry bacon in an 8- to 10-inch skillet until crisp and browned; remove bacon with a slotted spoon keep warm.
4. Add the onion to the skillet; stir/saute for 5 minutes or until soft but not brown.
5. Add in the potatoes; continue cooking until they are golden with some brown edges.
6. Stir in the bacon; then pour in egg mixture.
7. With a spatula, turn the mixture over a couple of times to combine, scraping up from the bottom, then pat the mixture back down into a thick layer.
8. Cover, lower heat to low, and cook 5-7 minutes or until the eggs are lightly set but still very moist (don't overcook).
9. Spoon out and serve immediately.