Instead of having to chop peppers and onions, this version of Hoppel Poppel calls for dehydrated vegetables which are a huge timesaver. If dehydrated veggies are not available, fresh peppers and onions can be sautéed along with the hash browns; it will take longer, but the taste will be the same. Other meats can be used in place of the bratwurst or ham; however, to be authentic, it should be some kind of pork. Hoppel Poppel is a perfect brunch dish to make on a lazy weekend or for a holiday. German Apple Muffins make a great accompaniment; they’re made quickly with the versatile Basic Master Mix and Basic Oatmeal Cookie Mix, two mixes that are quick and easy are the foundation for dozens of quick dishes.
1/4 cup butter
2 cups frozen country style hash browns (the square kind, not the grated kind)
1/3 cup half and half
3 tablespoons dehydrated red and green peppers
3 tablespoons dehydrated onion flakes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups diced cooked bratwurst or ham
3 ounces salami, diced
2 cups grated cheddar cheese
Fresh parsley, for garnish
- Preheat oven to 400°.
- Melt the butter over medium heat in a 9" cast iron skillet.
- Add the hash browns and let them cook until golden brown, stirring occasionally.
- Meanwhile, whisk or blend the eggs and half and half; stir in the red and green peppers, onion flakes, salt, and pepper.
- When the hash browns are done, stir in the bratwurst and salami; stir to warm.
- Sprinkle the cheese evenly over the potato mixture; pour the egg mixture over all.
- Bake 15-20 minutes or until the center is set.
- Cut into wedges, sprinkle with parsley, and serve.
Amount Per Serving
Calories 545 Calories from Fat 340
Percent Total Calories From: Fat 62% Protein 18% Carb. 20%
Nutrient Amount per Serving
Total Fat 38 g
Saturated Fat 18 g
Cholesterol 294 mg
Sodium 1079 mg
Total Carbohydrate 27 g
Dietary Fiber 4 g
Sugars 3 g
Protein 25 g
Vitamin A 18% Vitamin C 10% Calcium 0% Iron 11%