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.

• Ready In: 20 mins
• Serves: 2
• Yields: 2

Ingredients

• 3  medium boiling potatoes, peeled
• 1 1⁄2 cups lean bacon or 1 1⁄2 cups ham, chopped
• 1⁄2 cup onion, finely chopped
• 4  eggs
• 1  tablespoon milk
• 2  tablespoons parsley, finely chopped
• 1⁄2 teaspoon salt
•  ground pepper, to taste

Directions

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. 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. 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. 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. To serve, invert onto a plate. Serve immediately.