Hoppelpoppel–What Kind of Word is That?

Today was another one of those days like yesterday, though I ended it sooner. I had been planning all day to make another recipe from Ruth, but realized that I didn’t have the 3 hours it would take for the one we wanted to try next. That’ll be tomorrow. So, as we’re sitting in the living room discussing what to fix for dinner, DH made a special request for Hoppelpoppel. Interesting name, yes? Right after we got married (which will be 25 years ago Tuesday night), I started collecting recipes. This is a German recipe, and the name goes with both a beverage (eggnog), and this hearty dish. It has its origins in the kitchens of poor folk, who took potatoes and leftover meat that they had to use before it went “hops.” They blended it with eggs and made a new dish. I have no recollection of who gave me this one, but we have it often, especially when we go camping. It’s true comfort food–bacon, potatoes, eggs, onions–and while I’m really trying hard to avoid potatoes, I didn’t have the heart to say no when he requested it.

Hoppelpoppel



4 medium potatoes
6-8 slices bacon
1 medium onions, chopped
8 eggs
2 T milk or light cream
1 t salt
1/2 t pepper

Cook potatoes in their skins in boiling salted 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-in. slices. (Slices should be firm, not overcooked.) Cook the bacon in a large skillet until crisp. Drain on paper towels; crumble; reserve. Pour off bacon fat from skillet into a cup. Measure and return 4 T to skillet. Add onion, sauté 5 min. or till tender. Add potato slices; cook for 10 minutes, turning to brown evenly. Add more bacon fat if necessary. Beat eggs in a large bowl until foamy; beat in cream, salt, pepper, and chives. Sprinkle the reserved bacon over the potatoes. Pour in the egg mixture to cover evenly. Cook over low heat for 8 minutes, shaking the skillet once the eggs begin to set to prevent sticking. Eggs should be well set, but still somewhat moist. Place a warm platter larger than the skillet over the top. Holding both together, invert the Hoppelpoppel on to the platter, brown side up. Cut in wedges to serve. Serves 6.

We both eat this with lots of ketchup!

After I got the potatoes going, I decided to use up some apples that we had found to be too mushy to eat out of hand. I looked for a bread recipe that used apples, and adapted one that called for all-purpose flour. I decided to substitute only half of the sugar with Splenda, and this bread is absolutely wonderful.

Whole Wheat Apple Bread



1 c Splenda granular
1/2 c sugar
1/4 c Splenda brown sugar blend
1 c canola or vegetable oil
4 eggs
1/4 c plain yogurt or sour cream
2 t vanilla
4 c whole wheat flour
2 t salt
2 t baking soda
2 t cinnamon
1 t nutmeg
4 c diced apples (no need to peel)
1 c chopped pecans or walnuts

Preheat oven to 325˚. Spray two 9” loaf pans with nonstick cooking spray. In a large bowl, mix together Splenda, sugar, Splenda brown sugar, oil, eggs, yogurt, and vanilla. In another bowl, mix together flour, salt, soda, cinnamon, and nutmeg; add to wet ingredients, stirring only until moistened. Fold in apples and nuts. Spread batter into pans. Bake 1 hour.

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