Ingredients
- 1/2 cup leftover lean pork
-
3 large eggs
-
4 tablespoons unsalted butter
-
1/4 cup chopped white onions
-
2/3 cup diced leftover peeled potatoes
-
1 tablespoon heavy cream
-
1/2 teaspoons chopped fresh dill
-
1/4 teaspoon salt (or to taste)
-
1/8 teaspoon freshly ground black pepper
-
2 sprigs dill
Preparation
Remove the pork and eggs from the refrigerator approximately 45 minutes before proceeding to the next
steps.
Melt the butter in a medium sized or large skillet over low to moderate heat. Add the onions and saute them for about 1
minute, stirring constantly.
Add the potatoes and saute for about 3 minutes. Stir frequently.
Add the pork and saute for about 3 minutes. Stir frequently.
Break the eggs in a bowl and add to them the cream, chopped dill, salt, and
pepper. Beat this mixture as you would for a standard omelet.
Pour the egg mixture over the potatoes, meat, and onions in the skillet. Cover the
skillet, reduce the heat to low, and cook the preparation for about 5 minutes, or until the eggs have
set.
Slide the 'Hoppel Poppel' onto a warm plate of the same size. Securely
hold the plates together and quickly but carefully invert them so that
the more attractive browned side of the
'Hoppel Poppel' is face up.
Garnish the 'Hoppel Poppel' with the dill sprigs. Cut it at the table into pizza style
wedges. Serve immediately.
1/2 cup leftover lean pork
3 large eggs
4 tablespoons unsalted butter
1/4 cup chopped white onions
2/3 cup diced leftover peeled potatoes
1 tablespoon heavy cream
1/2 teaspoons chopped fresh dill
1/4 teaspoon salt (or to taste)
1/8 teaspoon freshly ground black pepper
2 sprigs dill
Remove the pork and eggs from the refrigerator approximately 45 minutes before proceeding to the next
steps.
Melt the butter in a medium sized or large skillet over low to moderate heat. Add the onions and saute them for about 1
minute, stirring constantly.
Add the potatoes and saute for about 3 minutes. Stir frequently.
Add the pork and saute for about 3 minutes. Stir frequently.
Break the eggs in a bowl and add to them the cream, chopped dill, salt, and
pepper. Beat this mixture as you would for a standard omelet.
Pour the egg mixture over the potatoes, meat, and onions in the skillet. Cover the
skillet, reduce the heat to low, and cook the preparation for about 5 minutes, or until the eggs have
set.
Slide the 'Hoppel Poppel' onto a warm plate of the same size. Securely
hold the plates together and quickly but carefully invert them so that
the more attractive browned side of the
'Hoppel Poppel' is face up.
Garnish the 'Hoppel Poppel' with the dill sprigs. Cut it at the table into pizza style
wedges. Serve immediately.
Serves 2.
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