Hoppel Poppel

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Hoppel Poppel is a higgledy-piggledy breakfast found in the upper Midwest, mostly in home kitchens, but also in a few restaurants. The foundation is eggs scrambled with chunks of griddle-fried potato and usually grilled onions, too. Ham, bacon or sausage almost always is included unless the kitchen is kosher, in which case the meat will be nuggets of beef salami. Deluxe versions include peppers and mushrooms and can be draped with melty cheese. Some home cooks supplement the formula with squares of sturdy, griddle-toasted bread that contribute serious crunch to the mix. Our version is based on one served at Benji’s Deli in Milwaukee.

Roadfood Review: https://roadfood.com/restaurants/benjis/

8 small, thin-skinned potatoes

1/4 cup corn oil

6 tablespoons butter

1 cup diced onion (optional)

2/3 cup sliced mushrooms

1 cup diced green pepper

1 cup diced all-beef salami

10 eggs

2 tablespoons milk

2 tablespoons chopped fresh parsley

1 cup grated cheddar cheese

salt and black pepper to taste

Croutons

            Boil the potatoes until just barely tender, 15 minutes. Drain and cut them into 1/4-inch slices. In a large skillet over medium heat, fry the potatoes in the corn oil, tossing and stirring until they begin to brown. Add the butter to the skillet, then onions, pepper, and salami. Continue cooking and stirring until the potatoes begin to get crisp, the salami is crusty, and the vegetables are limp.

            Scramble the eggs with milk and parsley. Pour them into the skillet over all the other ingredients. Stir occasionally. As the eggs begin to set, sprinkle on cheese. Cover and cook without stirring 4-6 more minutes, until eggs are fully set but still moist. Season to taste.

            Top with croutons, but if croutons are not included in the skillet meal, accompany hoppel poppel by toast or toasted bagels.

            Serves 4-6

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