Don't you love saying the name of this dish! Of Germany heritage this hearty, chunky hodgepodge is perfect for weekend breakfast or brunch. This reminds me so much of a dish my grandfather made when I was a child. He made his with sausage. More about that at the bottom of the post.
adapted from A Real American Breakfast
4 large eggs
2 tablespoons milk
1 to 2 tablespoons minced fresh parsley
Salt and freshly ground black pepper
4 to 6 slices bacon, cut into 1-inch pieces
1 medium to large onion, cut into large dice
3/4 pound small waxy red potatoes, boiled until tender, then cut into 1/4-inch slices
Crack the eggs into a bowl and add the milk, parsley, salt, and pepper. Whisk just long enough to combine; you should still see large bubbles. Set aside.
Fry the bacon until brown and crisp in an 8-10-inch skillet. Remove the bacon with a slotted spoon and reserve it. Add the onion and saute' until soft but not brown, about 5 minutes. Add the potatoes and continue cooking until they are golden with some brown edges. Stir in the bacon, then pour in the 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 and reduce the heat to low, and cook for 5 to 7 minutes or until the eggs are lightly set but still very moist. Don't overcook. Spoon out and serve immediately.
Amana Hoppelpoppel with German Sausage: Substitute cooked bratwurst or other wurst for the bacon. Start with 4 to 6 ounces sausage sliced into very thin half-moons, friend to crisp the edges. Depending on the sausage's fat content, you may need to use a tablespoon of oil or butter for the frying. You want enough fat left in the skillet to saute' the onion and flavor the eggs.