Hoppelpoppel

We had visitors for breakfast today so I decided to make one of my favorite breakfast dishes that is German called Hoppelpoppel.  Don't ask me what that means in German, I don't know, except maybe delicious?  I first tasted this recipe in 1981 at a tailgate party in the parking lot of Kinnick Stadium of the Iowa Hawkeyes.   That's Bruce's alma mater.  After we were married, we lived in Iowa for 3 years and Bruce had lots of college friends around.  One college friend, Barry, was from Amana, Iowa and his family had a restaurant there called The Ronneburg Restaurant.  We ate there many, many times when we lived in Iowa. Barry's parents put out the best tailgate parties before the Hawkeye games, as you can image since they operated a restaurant.  This was where I first had this recipe and we loved it! Barry's mom, Elsie, published a recipe album of all their treasured recipes and I, of course, bought it.

In 1981, the Ronneburg was 30 years old.  It was full of old world charm and we loved going there.  They serve authentic German food, served family style in bowls that we passed around the table and Barry's uncle would walk around with his accordion and play German music. We just loved everything about it. We haven't been back to the Ronneburg since we left Iowa but I still have my recipe book and today I once again made Hoppelpoppel.  This is a perfect recipe for a special breakfast when you have guests coming because you can do all the messy preparations in advance and just put it together when ready to serve.

Serves 6

1 pound bacon
1-1/2 cups finely chopped onion
3 pounds small or medium sized potatoes, unpeeled
12 eggs  
(no problem for us because our chickens have started to lay plenty of eggs again since our weather has been so warm lately.  Today it was 70 degrees.)

3 Tbsp. milk
6 Tbsp. finely chopped parsley
1 to 2 tsp. salt
1/4 tsp. pepper

1.  Scrub potatoes, then boil enough lightly salted water to cover.  Boil until they are easily pierced with a fork, being careful not to overcook them.  Drain and peel.  Cut into 1/4 inch slices and set aside.

2.  In an electric skillet or heavy fry pan, on moderate heat, cook the bacon until it is brown and crisp. Transfer the bacon to drain on paper towels. 

3.  Add the onions .  Cook, stirring frequently until onions are transparent but not brown, about 5 to 6 minutes.  

4.  Add the potatoes and cook 10 to 15 minutes, turning occasionally, until they are light brown.

5.  Once bacon has cooled, dice coarsely

6.  In a bowl, combine eggs, milk, salt, pepper, and parsley.  Beat well. 

7.  Reduce heat to low.  Sprinkle the bacon over the potatoes and then pour the egg mixture evenly over the potatoes and bacon.  Cook without stirring for about 6 to 8 minutes, allowing the steam to cook the eggs.

8.  Shake the pan occasionally to make sure the potatoes are not sticking.  Eggs should be set but still slightly moist.  Serve directly from the pan.