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Hoppelpoppel

1 large onion, chopped 1/4 cup plus 1 T. butter or margarine, melted 3 1/2 cups cooked, peeled and diced red potatoes 1 cup diced cooked pork or roast beef 4 eggs, beaten 1 T. chopped fresh parsley Salt and pepper to taste

Saute onion in butter in large skillet 1 minute. Add potato and cook 3 minutes. Add meat and cook 2 minutes. Combine eggs, parsley and salt land pepper to taste, beating with a wire whisk until blended. Pour egg mixture over potato mixture; cook over low heat until eggs are set, stirring occasionally. Makes 6 servings. Source: Connecticut Cook III American Cancer Society, Connecticut Division, Inc. Wallingford, Connecticut

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