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Mutti's Hoppel Poppel – Berliner Bauernfrühstück

Hoppel Poppel is a traditional way to use up leftovers in Berlin. Made with meat, potatoes, onions, and eggs, it's one of those great quick recipes for supper or lunch. It's one of my favorite recipes using potatoes that I remember from Mutti. 

Ingredients:

• about 1 pound (454 grams) leftover cooked meat
• about 1½ pound (681 grams) leftover boiled potatoes
• 1–2 onions, chopped
• 4 tablespoons (56 grams) butter or (60 milliliters) olive oil, divided
• salt and freshly ground pepper, to taste
• 6–8 eggs

Instructions:

1. Cut the meat and potatoes into slices.
2. In a large skillet, fry the onions in 2 tablespoons (28 grams) butter. Once the onions are translucent, add the meat.
3. Add the remaining 2 tablespoons (28 grams) butter, then add the potatoes.
4. Continue frying until the potatoes are golden brown.
5. Season with salt and pepper.
6. Beat the eggs and pour them over the meat and potatoes. Stir gently until the eggs are set. Serve immediately.

Notes/Hints:

• Use boiled or roasted beef, pork, chicken, hamburgers, lamb - whatever you have.
• Sprinkle with fresh parsley to serve.

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Updated March 1, 2026