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Features for "Amana Hoppelpoppel"
Served as breakfast. Non-vegetarian dish. Speciality: Low Sodium, Reduced Carbs diet.
Ingredients for "Amana Hoppelpoppel" (Click here for measurement conversion) 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 Potatoes, boiled until tender then cut into 1/4-inch slices
Method for "Amana Hoppelpoppel"
Break the eggs into a bowl; add in the milk, parsley, salt, and pepper. Whisk to combine (you should still see large bubbles); set aside. Fry bacon in an 8- to 10-inch skillet until crisp and browned; remove bacon with a slotted spoon keep warm. Add the onion to the skillet; stir/saute for 5 minutes or until soft but not brown. Add in the potatoes; continue cooking until they are golden with some brown edges. Stir in the bacon; then pour in egg mixture. 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. Cover, lower heat to low, and cook 5-7 minutes or until the eggs are lightly set but still very moist (don't overcook). Spoon out and serve immediately.
Comments
Preparation time: 30 minutes
Cooking time: 50 minutes
Serves: 4
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