One of the best reasons to make Hoppel Poppel is because it has such a unique name. Another reason to make it is that it’s a delicious, hearty brunch dish that everyone will love. Hoppel Poppel was introduced to this country by German immigrants, who settled in the Midwest, as a way to use up the leftover meat and potatoes from dinner. It’s been popular there ever since, but hasn’t yet enjoyed a big following in other parts of the country. The original recipe for Hoppel Poppel is actually an egg scramble, where hash brown potatoes, diced bratwurst or ham, diced salami, peppers, onions, and cheese are combined with eggs and stirred over a stovetop. The following streamlined recipe - Hoppel Poppel Pie - for cooks in a hurry, is similar to a frittata, in that it is baked in the oven in a skillet, freeing up the cook for other, more important things. In addition, the eggs don’t get rubbery from overcooking and the eggs and cheese don't stick to the pan like they do when scrambling eggs in a skillet.
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%