Hash Hoppel Poppel Recipes

Steps:

• Preheat the oven to 350 degrees F.
• To make the Hopple Popple:
• In a large, deep, oven-proof skillet, heat 2 tablespoons olive oil over medium heat. Add the pepper and onion to the pan and saute for 4 minutes. Crumble the sausage into the pan and saute until the sausage is cooked through, stirring occasionally, about 6 to 7 minutes. Season the mixture with salt, and pepper, to taste.
• Pour the beaten eggs over the sausage mixture, top with grated cheese and transfer to the oven. Bake until the eggs are just firmed up, about 15 minutes.
• To make the CRISPIX™-Potato Cakes:
• In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat and saute the onions for 5 minutes, stirring occasionally. Remove from the heat and set aside to cool.
• Pour the cereal into a large bowl and pour the milk over top. Allow the mixture to sit for 3 minutes so the cereal will moisten, then drain out the milk.
• Stir together the moistened cereal, cooked onions, beaten egg, grated potato, salt and pepper. Stir the mixture to combine well.
• In a large nonstick pan, heat 2 tablespoons olive oil over medium-high heat. When the oil is hot, drop 1/2 cup portions of the cereal mixture into the pan. Cook the cakes until golden brown and crispy, about 2 to 3 minutes per side. Cook's Note: Be sure to flip them over and cook both sides. Transfer the cakes to a paper towel to drain the excess oil and then season lightly with salt.
• Serve the CRISPIX™ cakes alongside the Hopple Popple.

Steps:

• Parboil the potatoes by first bringing a pot of of salted water to boil. Carefully drop the potatoes into the pot. Broil briskly, uncovered, until the potatoes are slightly resistant to piercing with a sharp knife. Be careful not to overcook the potatoes or they will be mushy in the final product.
• In a 12-inch skillet, cook the bacon over medium heat until crisp. With a slotted spoon or tongs, transfer the bacon to paper towels to drain. Add the onions and cook for 5 minutes, stirring frequently, until they are soft and translucent. Turn off the heat and set the skillet aside.
• Drain the potatoes, cool to the touch, then dice them (about 1/2 inch square). Add them to the onions in the skillet and cook over medium heat for 8-10 minutes, occasionally turning the potatoes with a spatula.
• In a small bowl, beat the eggs, milk, pasley, salt, and pepper with a fork until well mixed. Crumble the bacon and add it to the potatoes. Pour in the eggs. Reduce heat to low and cook undisturbed for 5-6 minutes or until the eggs are set, but slightly moist.
• To serve, invert onto a plate. Serve immediately.

Steps:

• Boil the potatoes in salted water until just barely tender, about 5 minutes. Drain.
• Add olive oil to a large skillet on medium high heat and add diced potatoes, salt and pepper. Fry until beginning to brown.
• Add the butter, garlic, onions, green pepper, mushrooms, and salami. Cook until vegetables are tender and potatoes and salami are crispy.
• Lightly beat together the eggs, milk, and parsley. Pour over all ingredients; stirring occasionally.
• As the eggs begin to cook, sprinkle on the shredded cheese.
• Cover and cook for about 5 minutes until eggs are set but still moist and cheese is melted.

Steps:

• Melt butter in 11 inch frying pan and saute potatoes and onion until lightly browned.
• Add ham and saute 5-7 minutes longer.
• Beat eggs with worcestershire sauce, salt, and pepper.
• Pour egg mixture over potato mixture.
• Sprinkle with parsley and reduce heat.
• Lift the cooked eggs from the edge of the pan with spatula so that liquid can run down and cook.
• When omelet is nearly done, sprinkle with grated swiss cheese and place under broiler until cheese is melted.

Steps:

• In a large electric skillet on medium high, combine potatoes (enough to cover the bottom of the pan about 1/2-inch deep), onion and butter; saute until slightly browned. Spread evenly in pan.
• In a mixing bowl, combine eggs, milk and seasonings. Pour over potato mixture in pan.
• Layer pepperoni over the top. Cover pan and cook on medium low for 10-15 minutes (eggs will be 'set'). {While that's cooking, prepare a simple fruit tray or salad.}.
• Remove lid and sprinkle cheeses over; put lid back on, but turn off the heat. Let stand 2-3 minutes. [If you're having toast with this, make it now.].
• Cut into wedges or squares and serve immediately.
• Option: Fry Italian bulk pork (or turkey) sausage, drain fat, add to potatoes. Toss in a can of Ro-Tel tomatoes. OR try other cheeses!

Steps:

• 1. Cook potatoes in their skins in boiling water in a large saucepan until barely tender, about 15 minutes.Drain; return to pot; shake over very low heat to dry.Peel and cut into 1/4" slices. (Slices should be firm, but not overcooked.
• 2. Cook the bacon in a large skillet until crisp. Drain on paper towels; crumble; reserve.
• 3. Pour off bacon fat from skillet into a measuring cup. Measure and return 4 tablespoons to the skillet. Add onion; sauté 5 minutes or until tender.
• 4. Add potato slices; cook for 10 minutes, turning to brown evenly. Add more bacon fat if necessary.
• 5. Beat eggs in a bowl until creamy; beat in milk, salt, pepper, and chives.
• 6. Sprinkle the reserved bacon over the potatoes. Pour in the egg mixture to cover evenly.
• 7. Cook over low heat, covered, for 8 minutes, shaking the skillet once the eggs begin to set to prevent sticking. Eggs should be well set, but still somewhat moist.
• 8. Place a warm platter larger than the skillet over the top. Holding both together, invert the Hoppeloppel onto the platter, brown side up. Cut in wedges to serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
• Lightly beat eggs in a large mixing bowl. Add corned beef hash and stir to break up chunks. Mix in tomato, green pepper, mushrooms, green onion, salt, and pepper. Transfer mixture to prepared baking dish.
• Bake in preheated oven until veggies have softened and eggs are set, 15 to 20 minutes.
• Let sit several minutes before cutting into squares and serving.