Name: Hoppel Poppel
Total time: 45 min
Ingredients: 12 large eggs; 3 tablespoons half-and-half; 4 tablespoons unsalted butter; 1 onion , chopped; 1 red bell pepper , seeded and chopped; 2 garlic cloves , minced; 2 cups frozen diced hash brown potatoes; 2 cups cold roast pork (leftover, cut into 1/2-inch pieces); 3 ounces thick-cut deli salami , cut into 1/2-inch pieces; 2 cups shredded sharp cheddar cheese; 2 tablespoons minced fresh parsley

Why This Recipe Works

A hearty one-skillet breakfast that’s popular in the Midwest, this meat and potato scramble can often be a disappointment, with rubbery eggs, pale spuds, and soggy vegetables. We wanted our Hoppel Poppel recipe to avoid all of these pitfalls. We started by replacing diced potatoes with frozen diced hash browns to save time. We sautéed the onion and pepper first, then removed them from the skillet before cooking the potatoes—the moisture from other vegetables prevents the potatoes from browning. Our Hoppel Poppel recipe uses leftover roast pork tenderloin and chunks of deli salami; chopped cooked bratwurst can be substituted for the pork. For an evenly set, sliceable pie, we added the eggs on top of the cooked potatoes and meat and then finished the dish under the broiler.

Before You Begin

Be sure to use diced, not shredded, hash browns for this recipe (you do not need to thaw them). We designed this recipe to use leftovers from Herbed Roast Pork Tenderloin. Chopped cooked bratwurst can be substituted for the pork.

Instructions

Adjust oven rack to upper-middle position and heat broiler. Whisk eggs, half-and-half, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl.

Melt 2 tablespoons butter in large ovensafe nonstick skillet over medium heat. Cook onion and pepper until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds; transfer onion mixture to plate. Melt remaining butter in skillet, then add potatoes, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook until golden brown, 5 to 7 minutes. Add pork and salami and cook until browned, about 3 minutes.

Whisk onion mixture, cheese, and parsley into eggs. Add egg mixture to skillet and cook, using rubber spatula to stir and scrape bottom of skillet, until large curds form but eggs are still wet, about 2 minutes. Shake skillet to distribute eggs evenly and cook, without stirring, until bottom is set, about 30 seconds.

Broil until surface is spotty brown, 3 to 4 minutes. Transfer to wire rack and let rest 5 minutes. Slide onto platter and cut into wedges. Serve.