German Hopple Popple

Hopple popple is a traditional way of using up leftovers in Berlin. The basic ingredients of the recipe are eggs, onion, meat and potatoes. Well you can pretty much toss in anything in between. This recipe finds its roots as a traditional German farmers breakfast. Toasted potatoes topped with cheese is a marriage made in heaven. My son devoured every bit and was a good lunchbox option too. Serve it along with some Sweet chilli jam, and voila we have a winner!

Let’s get started;

1. Slice the boiled potatoes and keep aside. 

2. Chop the pepperoni or beef strips of your choice and keep aside. Roughly chop one medium onion and two green chillies and a garlic clove(optional). 

3. Heat a tbsp of olive oil in a non stick pan, toss in the chopped pepperoni and allow to crisp slightly. 

3. Now add the chopped onion, garlic and green chillies. Saute till onions are soft.

4. Once the onions are soft, add the butter and toss in the sliced potatoes  and sauté while tossing occasionally till they are slightly colored, on medium heat. (about 8-10mins).

5. In a mixing bowl crack 6 eggs, salt- pepper to taste, freshly chopped parsley and 2-3 tbsp of milk. Whisk it all together. Keep aside.

6. Lower the heat on the pan and ensure the potato slices are laying flat evenly. Spread out the fried pepperoni on top.

7. Pour out the egg mixture evenly over the pepperoni potato base. And gently give the pan a share to ensure the mixture has evenly distributed throughout the pan and the potato-pepperoni layers. 

8. Top up with a generous amount of grated mozzarella cheese. Cover with a lid and allow to cook through on low heat for 5-6 mins or until the eggs are set and done. (You know it’s done when you tap the centre and it’s set.)

9. German Hopple popple is ready! Carefully slide it onto a serving tray and slice wedges. Serve warm as breakfast or brunch.