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Hoppelpoppel
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Source: Pauline Viviano
| 4 medium | all-purpose potatoes |
| 1 pound | bacon |
| 3 medium | onions, copped |
| 8 | eggs |
| 2 tablespoons | light cream |
| 1 teaspoon | salt |
| ½ teaspoon | pepper |
| 1 tablespoon | fresh chives, minced |
Cook potatoes in their skins in boiling salted water in a large saucepan until barely tender, about 15 minutes. Drain; return to kettle; shake over very low heat to dry. Peel (I don’t peel them) and cut into ¼-inch slices. (Slices should be firm, not overcooked.)
Cook the bacon in a large skillet until crisp. Drain on paper toweling; crumble; reserve.
Pour off bacon fat from skillet into a cup. Measure and return 5 tablespoons to skillet. Add onion; sauté 5 minutes or until tender. Add potato slices; cook for 10 minutes, turning to brown evenly; add more bacon fat, if needed.
Beat eggs in a large bowl until foamy; beat in cream, salt, pepper, and chives. Sprinkle the reserved bacon over the potatoes. Pour in the egg mixture to cover evenly. Cook over low heat for 8 minutes, shaking the skillet once the eggs begin to set to prevent sticking. (I stir the eggs, because I don’t like them to get too brown). Eggs should be well set, but still somewhat moist.
Place a warm plate larger the skillet over the top. Holding both together, turn Hoppelpoppel onto plate (brown side up, but if you stir the eggs just put them on a plate and serve). Cut into wedges to serve.
A simple dish, great for a brunch or Sunday morning breakfast!-from Pauline Viviano.
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