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LOCATION: Recipes >> German >> Bauernfruhstuck 06

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Hoppelpoppel
serves four

2 lb. (1 kg.) boiling potatoes, unpeeled
bacon drippings
1/2 medium onion, chopped
1/4 medium red pepper, chopped
1 1/2 cups (356 ml) coarsely chopped, cooked bacon
8 eggs
2 tsp. (10 ml) parsley flakes
1/2 tsp. (5 ml) salt
1/4 tsp. (1.25 ml) pepper

Cook potatoes in salted boiling water, 5 to 10 minutes, or until
slightly tender, do not over cook Meanwhile in a large fry pan,
cook onion and red pepper in bacon dripping until tender. Drain
potatoes, peel and cut into 1/4 inch (65 mm) slices. Add to fry
pan and cook over medium heat, 10 to 12 minutes or until the potatoes
are slightly brown. Turn occasionally, Beat remaining ingredients
until well blended. Spread bacon over the potatoes pour egg mixture
over all tipping the pan from side to side to spread evenly. Cover
fry pan and cook 5 to 10 minutes or until eggs are set but still
moist. To serve, invert onto a heated plate. Cut into 4 wedges,
garnish with parsley and tomato wedges.

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