Hopel-Popel
11 ingredients
34 steps
Ingredients
- 1 (6 oz.) pkg. dehydrated hash brown potatoes
- 1 3/4 c. boiling water
- 6 slices bacon, diced
- 1 medium onion, chopped
- 1/4 lb. fresh mushrooms, sliced
- 1 Tbsp. chopped parsley
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 6 eggs
- 1/4 c. water
- 1 c. Swiss or Jack cheese, shredded
Directions
-
1Place potatoes in
-
2a
-
3medium bowl.
-
4Cover with boiling water. Let
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5stand
-
6for
-
78 minutes or until water is absorbed. Heat skillet
-
8and add bacon.
-
9Cook and stir until bacon begins to crisp.
-
10Add
-
11the
-
12onion
-
13and
-
14mushrooms.
-
15Stir until barely tender.
-
16Add
-
17parsley,
-
18sprinkling it
-
19evenly
-
20over the bacon mixture and
-
21potatoes.
-
22Toss together lightly.
-
23Adjust heat to low.
-
24In a small mixing bowl, beat eggs with 1/4 cup of water. Add the
-
25salt
-
26and
-
27pepper.
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28Pour
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29over vegetables in skillet. Sprinkle with cheese.
-
30Cook
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31over low heat for 8 to 10 minutes or until eggs are set.
-
32Cover skillet for part of cooking time to help eggs
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33set on top.
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34If desired, brown under broiler for 2 to 3 minutes.
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