Eggs with Bacon Onions and Potatoes Hoppelpoppel
Dive into comfort food bliss with Eggs with Bacon, Onions, and Potatoes Hoppelpoppel, a hearty, German-inspired skillet dish perfect for breakfast, brunch, or even dinner. This one-pan wonder features golden, crispy potatoes, smoky bacon, and sweet caramelized onions, all brought together by soft, creamy scrambled eggs. A sprinkle of fresh parsley adds the perfect bright finish to this rustic, flavor-packed meal. With simple ingredients and just 45 minutes from prep to plate, this recipe delivers maximum taste with minimal effort. Whether you're feeding a family or just treating yourself, Hoppelpoppel is the ultimate savory delight to satisfy your cravings.
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Recipe Information
Ingredients
- 3 medium Potatoes
- 6 slices Bacon
- 1 large Onion
- 6 large Eggs
- 3 tablespoons Milk
- 1 tablespoon Butter
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 2 tablespoons Parsley
Instructions
Peel the potatoes and cut them into small cubes, roughly 1/2 inch in size.
Fill a pot with water, bring it to a boil, and add the potato cubes. Cook for about 7-8 minutes, or until slightly tender. Drain and set aside.
While the potatoes are cooking, chop the onion into thin slices and cut the bacon slices into small bite-sized pieces.
Crack the eggs into a medium bowl and whisk together with the milk, salt, and pepper until fully combined. Set aside.
Heat a large non-stick or cast-iron skillet over medium heat and add the bacon pieces. Cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
Add the sliced onion to the skillet with the bacon fat and cook until softened and slightly caramelized, about 5-6 minutes.
Push the onions to one side of the skillet and add the butter. Once melted, add the drained potato cubes to the skillet, spreading them out evenly. Cook for 6-8 minutes, flipping occasionally, until the potatoes are golden and crispy.
Return the cooked bacon to the skillet and stir to combine with the potatoes and onions.
Pour the egg mixture evenly over the potato, bacon, and onion mixture in the skillet. Use a spatula to gently stir and cook the eggs until set but still soft, about 4-5 minutes.
Remove the skillet from heat and sprinkle chopped parsley over the top for a pop of freshness.
Serve warm directly from the skillet or transfer to plates. Enjoy your delicious Hoppelpoppel!
Nutrition Facts
Calories |
1435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 1200 mg | 400% | |
| Sodium | 3754 mg | 163% | |
| Total Carbohydrate | 153.5 g | 56% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 19.9 g | ||
| Protein | 73.6 g | 147% | |
| Vitamin D | 6.9 mcg | 34% | |
| Calcium | 381 mg | 29% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 4324 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
