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

  1. 1
    Place potatoes in
  2. 2
    a
  3. 3
    medium bowl.
  4. 4
    Cover with boiling water. Let
  5. 5
    stand
  6. 6
    for
  7. 7
    8 minutes or until water is absorbed. Heat skillet
  8. 8
    and add bacon.
  9. 9
    Cook and stir until bacon begins to crisp.
  10. 10
    Add
  11. 11
    the
  12. 12
    onion
  13. 13
    and
  14. 14
    mushrooms.
  15. 15
    Stir until barely tender.
  16. 16
    Add
  17. 17
    parsley,
  18. 18
    sprinkling it
  19. 19
    evenly
  20. 20
    over the bacon mixture and
  21. 21
    potatoes.
  22. 22
    Toss together lightly.
  23. 23
    Adjust heat to low.
  24. 24
    In a small mixing bowl, beat eggs with 1/4 cup of water. Add the
  25. 25
    salt
  26. 26
    and
  27. 27
    pepper.
  28. 28
    Pour
  29. 29
    over vegetables in skillet. Sprinkle with cheese.
  30. 30
    Cook
  31. 31
    over low heat for 8 to 10 minutes or until eggs are set.
  32. 32
    Cover skillet for part of cooking time to help eggs
  33. 33
    set on top.
  34. 34
    If desired, brown under broiler for 2 to 3 minutes.

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