Where it comes from
A traditional Berlin and northeastern German dish, Hoppel-Poppel is a pan-fried dish of potatoes, eggs, and leftover meat, similar to a farmer's breakfast.
On the plate
Crisp-edged potatoes, savory bits of meat, and soft curds of egg in every forkful, all carrying the smoky depth of rendered bacon. Rustic, filling, and deeply satisfying.
How it works
Frying the potatoes in rendered bacon fat builds a crisp, browned surface, while pouring beaten egg over everything and folding gently binds the mixture into a cohesive, tender scramble.
Variations
With pickles, with mushrooms, sausage-only version, topped with cheese
On the Palate
Ingredients
Serves 2
How it's made
8 steps · Show ↓20 min active
How it's made
8 steps · Show ↓- 16 min
Dice cooked potatoes and any leftover meat or sausage into bite-sized pieces.
- 24 min
Render diced bacon in a hot skillet until the fat releases.
- 34 min
Add chopped onion and fry until soft and golden.
- 46 min
Add the potatoes and brown them in the bacon fat.
- 53 min
Stir in the leftover meat and heat through.
- 62 min
Beat the eggs with salt and pepper and pour over the skillet.
- 73 min
Gently fold until the eggs are just set and creamy.
- 82 min
Finish with chopped chives and serve straight from the pan.
