Hoppel poppel is an egg

casserole A casserole ( French: diminutive of , from Provençal 'pan') is a normally large deep pan or bowl a casserole is anything in a casserole pan. Hot or cold History Baked dishes have existed for thousands of years. Early casserole recipes ...

made with leftovers, a dish associated with frugal housewives. Found in

German German(s) may refer to: * Germany (of or related to) **Germania (historical use) * Germans, citizens of Germany, people of German ancestry, or native speakers of the German language ** For citizens of Germany, see also German nationality law **Ger ...

and

Austrian cuisine Austrian cuisine () is a style of cuisine native to Austria and composed of influences from Central Europe and throughout the former Austria-Hungary, Austro-Hungarian Empire. Austrian cuisine is most often associated with Viennese cuisine, but th ...

, the casserole dish is also associated with the

Midwestern United States The Midwestern United States, also referred to as the Midwest or the American Midwest, is one of four census regions of the United States Census Bureau (also known as "Region 2"). It occupies the northern central part of the United States. I ...

. The basic recipe for the casserole is

home fries Home fries (US, Canada), house fries (US), American fries (US), fried potatoes (UK, Canada and regional US), Bratkartoffeln (German), bistro potatoes (southeastern US), or peasant potatoes are a type of basic potato dish made by pan- or skillet ...

(fried potatoes), scrambled eggs, and onion. Sometimes it is topped with melted cheese. Other ingredients like green pepper or mushrooms can be added to the basic combination, and a variety of meats can be used including bacon, ham and salami.

Description

The basic form of the dish was just potatoes, onions, meat and scrambled eggs, but more elaborate variations could be devised with green peppers, melted cheese and mushrooms. The meat could be ham, bacon, sausage, or even all-beef salami. Hoppel poppel was served at Jewish delicatessens (despite not strictly adhering to kosher dietary regulations) and these establishments made the dish with all-beef salami.

Preparation

With bacon

To make Hoppel Popel the first step was to cook the meat in a skillet, then set the cooked meat aside and add the onions to cook in the drippings. The onions were removed from the pan once they took on a golden color, and butter was added to the remaining drippings, then the potatoes were seasoned with salt and pepper and when they were browned the meat and onions were returned to the pan and the eggs added under the eggs set.

With beef salami

Another way of making hoppel poppel without pork begins by

parboiling Parboiling (or leaching) is the partial or semi boiling of food as the first step in cooking. The word is from the Old French 'parboillir' (to boil thoroughly) but by mistaken association with 'part' it has acquired its current meaning. The wo ...

the potatoes, then slicing them and frying in vegetable oil. Butter is added with onions, mushrooms, green peppers and beef salami. The eggs and whisked with milk and parsley and gently scrambled in the skillet. When the eggs have started to set the cheese topping can be added, and the dish cooked covered for a few more minutes until the cheese has melted and the eggs are fully cooked.

With boiled beef

Hoppel poppel could also be made with boiled beef to use up leftovers. This version of the dish begins by cooking the boiled beef and onion in butter, with bacon. When the bacon is cooked whisked eggs are added and cooked like an

omelette In cuisine, an omelette (also spelled omelet) is a dish made from beaten eggs, fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelette to be folded around fillings such as chives, ve ...

With ham

For a hoppel poppel with ham, cubed potatoes and onions were pan-fried in butter until the potatoes were browned, then ham was added to the skillet. Eggs were whisked with

cognac Cognac ( , also , ) is a variety of brandy named after the Communes of France, commune of Cognac, France. It is produced in the surrounding wine-growing region in the Departments of France, departments of Charente and Charente-Maritime. Cog ...

, salt and pepper, and Worcestershire sauce and poured into the skillet, cooked gently as an omelette, with fresh parsley. When the omelette is set it was topped with grated cheese and finished in the broiler.

References

Austrian cuisine German cuisine Cuisine of Minnesota Ham dishes Potato dishes Egg dishes Bacon dishes Casserole dishes Breakfast dishes {{Breakfast-stub