Hoppel Poppel is a traditional way to use up leftovers in Berlin. Made with meat, potatoes, onions, and eggs, it's a great lunch or supper.
This used to be one of my favorite lunches to come home to during my school days. It is a variation on the traditional fried potatoes known as Bratkartoffeln.
Quick and easy to make, yet never quite the same as the last time. It all depended on what type of leftover meat Mom used.
Sometimes, instead of using the eggs, Mom would put leftover gravy over the potatoes and continue frying till everything was hot. When I now make this, my favourite is with Flatladen or Rouladen gravy.
Hoppelpoppel
Ingredients:
about 1 lb. leftover cooked meat
1-2 onions, chopped
4 tbsp. butter or olive oil
about 1 1/2 lb. leftover boiled potatoes
salt, pepper
6 to 8 eggs
Instructions:
Cut potatoes into slices.
Fry the onions in 2 tbsp. butter or oil. Once translucent, add the meat that has been thinly cut into strips.
Add remaining 2 tbsp. butter or oil and the potatoes.
Continue frying till potatoes are golden brown.
Season with salt and pepper.
Mix the eggs and pour over the meat and potatoes. Carefully stir until eggs are set.
Serve immediately. Serves 4
Hints:
Use boiled or roasted beef, pork, chicken, hamburgers, lamb - whatever you have.
Sprinkle with fresh parsley to serve.
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