Farmer's Breakfast
Source of Recipe
Aunt Saunny
Traditionally, leftovers from the dinner table went into this
egg-potato dish from Germany, also known as Hoppel Poppel. This deluxe
version includes a variety of vegetables.
8 small potatoes*
2 TB cooking oil
2 TB butter or margarine
1/2 cup chopped onion
1 cup (4 oz.) fresh mushrooms sliced
1 small green pepper, chopped
1 cup chopped cooked beef, salami or ham
10 beaten eggs or 2-1/2 cups egg substitute
1/4 cup milk
2 TB snipped parsley
1/4 tsp. salt
1/8 tsp. ground black pepper
1 cup shredded Cheddar cheese
1. Cook potatoes in boiling water about 10 to 15 minutes or until just
tender. Cool slightly. Cut into 1/4" thick slices.
2. In a 12" skillet, cook the potatoes in hot oil over medium-high
heat for 5 to 8 minutes or until browned, stirring occasionally.
3. Add the butter or margarine to the skillet. Add the mushrooms,
beef, salami or ham, green pepper, and onion. Cook and stir for 5 to 8
minutes or until the vegetables are just tender.
4. Combine the eggs with the milk and parsley. Season with salt and
black pepper. Add to skillet. Reduce heat to medium. Cook, stirring
occasionally, until eggs are just set.
5. Sprinkle with cheese. Cover and cook on low, without stirring, for
3 minutes more or until eggs are set. Serve hot with toasted bagels or
English muffins.
Makes 8 to 10 servings.
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