Best 5 Eggs With Bacon Onions And Potatoes Hoppelpoppel Recipes

EGGS WITH BACON, ONIONS, AND POTATOES (HOPPELPOPPEL)

Steps:

• Parboil the potatoes by first bringing a pot of of salted water to boil. Carefully drop the potatoes into the pot. Broil briskly, uncovered, until the potatoes are slightly resistant to piercing with a sharp knife. Be careful not to overcook the potatoes or they will be mushy in the final product.
• In a 12-inch skillet, cook the bacon over medium heat until crisp. With a slotted spoon or tongs, transfer the bacon to paper towels to drain. Add the onions and cook for 5 minutes, stirring frequently, until they are soft and translucent. Turn off the heat and set the skillet aside.
• Drain the potatoes, cool to the touch, then dice them (about 1/2 inch square). Add them to the onions in the skillet and cook over medium heat for 8-10 minutes, occasionally turning the potatoes with a spatula.
• In a small bowl, beat the eggs, milk, pasley, salt, and pepper with a fork until well mixed. Crumble the bacon and add it to the potatoes. Pour in the eggs. Reduce heat to low and cook undisturbed for 5-6 minutes or until the eggs are set, but slightly moist.
• To serve, invert onto a plate. Serve immediately.

WHOLE30 BACON AND EGG CUPS

Steps:

• Preheat the oven to 400 degrees F. Wrap 1 piece of bacon around the inside of each cup of a 12-cup muffin tin to create rings. Put 1 slice of potato on the bottom of each cup and divide the bell pepper pieces among the cups.
• Bake until the fat starts to render from the bacon (it will bubble in the bottom of each cup) and the bacon begins to crisp and turn light brown on the top edges, 10 to 12 minutes.
• Remove the tin from the oven and crack an egg into each cup, making sure the yolk is inside the bacon ring. Continue baking until the bacon is crisp, the egg whites are cooked through and the yolks are still runny, about 10 minutes longer. Run an offset spatula around the edges and remove to a platter. Sprinkle with the chives and serve with hot sauce if desired.

POTATO, BACON AND EGG SCRAMBLE

Steps:

• In 10-inch skillet, cook bacon over medium heat 8 to 10 minutes, turning occasionally, until crisp and brown. Remove from skillet; drain on paper towels. Crumble bacon.
• Meanwhile, in 2-quart saucepan, heat 1 inch water to boiling. Add potatoes. Cover; heat to boiling. Reduce heat to medium-low. Cook covered 6 to 8 minutes or until potatoes are tender; drain. In medium bowl, beat eggs, milk, salt and pepper with fork or wire whisk until well mixed; set aside.
• In 10-inch skillet, melt butter over medium-high heat. Cook potatoes in butter 3 to 5 minutes, turning potatoes occasionally, until light brown. Stir in onions. Cook 1 minute, stirring constantly.
• Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with metal spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with crumbled bacon.

HOPPEL POPPEL

Steps:

• Melt butter in 11 inch frying pan and saute potatoes and onion until lightly browned.
• Add ham and saute 5-7 minutes longer.
• Beat eggs with worcestershire sauce, salt, and pepper.
• Pour egg mixture over potato mixture.
• Sprinkle with parsley and reduce heat.
• Lift the cooked eggs from the edge of the pan with spatula so that liquid can run down and cook.
• When omelet is nearly done, sprinkle with grated swiss cheese and place under broiler until cheese is melted.

HOPPELPOPPEL

Steps:

• 1. Cook potatoes in their skins in boiling water in a large saucepan until barely tender, about 15 minutes.Drain; return to pot; shake over very low heat to dry.Peel and cut into 1/4" slices. (Slices should be firm, but not overcooked.
• 2. Cook the bacon in a large skillet until crisp. Drain on paper towels; crumble; reserve.
• 3. Pour off bacon fat from skillet into a measuring cup. Measure and return 4 tablespoons to the skillet. Add onion; sauté 5 minutes or until tender.
• 4. Add potato slices; cook for 10 minutes, turning to brown evenly. Add more bacon fat if necessary.
• 5. Beat eggs in a bowl until creamy; beat in milk, salt, pepper, and chives.
• 6. Sprinkle the reserved bacon over the potatoes. Pour in the egg mixture to cover evenly.
• 7. Cook over low heat, covered, for 8 minutes, shaking the skillet once the eggs begin to set to prevent sticking. Eggs should be well set, but still somewhat moist.
• 8. Place a warm platter larger than the skillet over the top. Holding both together, invert the Hoppeloppel onto the platter, brown side up. Cut in wedges to serve.