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Hoppel Poppel
1/2 c Leftover lean pork 3 lg Eggs 4 tb Unsalted butter 1/4 c Chopped white onions 2/3 c Diced leftover peeled -potatoes 1 tb Heavy cream 1/2 ts Chopped fresh dill 1/4 ts Salt (or to taste) 1/8 ts Freshly ground black pepper 2 Sprigs dill 1. Remove the pork and eggs from the refrigerator approximately 45 minutes before proceeding to the next steps. 2. Melt the butter in a medium sized or large skillet over low to moderate heat. Add the onions and saute them for about 1 minute, stirring constantly. 3. Add the potatoes and saute for about 3 minutes. Stir frequently. 4. Add the pork and saute for about 3 minutes. Stir frequently. 5. Break the eggs in a bowl and add to them the cream, chopped dill, salt, and pepper. Beat this mixture as you would for a standard omelet. 6. Pour the egg mixture over the potatoes, meat, and onions in the skillet. Cover the skillet, reduce the heat to low, and cook the preparation for about 5 minutes, or until the eggs have set. 7. Slide the `Hoppel Poppel` onto a warm plate of the same size. Securely hold the plates together and quickly but carefully invert them so that the more attractive browned side of the `Hoppel Poppel` is face up. 8. Garnish the `Hoppel Poppel` with the dill sprigs. Cut it at the table into pizza style wedges. Serve immediately. Serves 2. From: GREAT PEASANT DISHES OF THE WORLD by Howard Hillman ISBN 0-395-32210-3. Houghton Mifflin, Boston. 1983. Posted by: Karin Brewer, Cooking Echo, 7/92 |
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