Hash Hoppel Poppel Recipes

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HASH HOPPEL POPPEL



Hash Hoppel Poppel image

Eggs, corned beef hash, green bell pepper, mushrooms, and tomatoes baked in a casserole that's perfect anytime of the day.

Provided by sanzoe

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 30m

Yield 12

Number Of Ingredients 8

12 eggs
1 (15 ounce) can HORMEL® Mary Kitchen® Corned Beef Hash
1 tomato, diced
½ cup diced green bell pepper
½ cup diced fresh mushrooms
2 tablespoons finely chopped green onion
2 teaspoons salt
¼ teaspoon pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
  • Lightly beat eggs in a large mixing bowl. Add corned beef hash and stir to break up chunks. Mix in tomato, green pepper, mushrooms, green onion, salt, and pepper. Transfer mixture to prepared baking dish.
  • Bake in preheated oven until veggies have softened and eggs are set, 15 to 20 minutes.
  • Let sit several minutes before cutting into squares and serving.

Nutrition Facts : Calories 131.2 calories, Carbohydrate 5 g, Cholesterol 194.3 mg, Fat 8.3 g, Fiber 0.6 g, Protein 9.1 g, SaturatedFat 2.9 g, Sodium 590.7 mg, Sugar 0.9 g

HASH HOPPEL POPPEL



Hash Hoppel Poppel image

Eggs, corned beef hash, green bell pepper, mushrooms, and tomatoes baked in a casserole that's perfect anytime of the day.

Provided by sanzoe

Categories     Breakfast Eggs

Time 30m

Yield 12

Number Of Ingredients 8

12 eggs
1 (15 ounce) can HORMEL® Mary Kitchen® Corned Beef Hash
1 tomato, diced
½ cup diced green bell pepper
½ cup diced fresh mushrooms
2 tablespoons finely chopped green onion
2 teaspoons salt
¼ teaspoon pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
  • Lightly beat eggs in a large mixing bowl. Add corned beef hash and stir to break up chunks. Mix in tomato, green pepper, mushrooms, green onion, salt, and pepper. Transfer mixture to prepared baking dish.
  • Bake in preheated oven until veggies have softened and eggs are set, 15 to 20 minutes.
  • Let sit several minutes before cutting into squares and serving.

Nutrition Facts : Calories 131.2 calories, Carbohydrate 5 g, Cholesterol 194.3 mg, Fat 8.3 g, Fiber 0.6 g, Protein 9.1 g, SaturatedFat 2.9 g, Sodium 590.7 mg, Sugar 0.9 g

HOPPEL POPPEL



Hoppel Poppel image

This is a German recipe - a farmer's omelet. I got it over 20 years ago from Southern Living (I think). This has been a family favorite since the recipe was introduced.

Provided by Linda N

Categories     Breakfast

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

3 medium potatoes, diced
1/4 cup cooking oil
1/4 cup onion, finely diced
1 cup ham, diced
6 eggs
1/2 cup swiss cheese
1 teaspoon salt
1/4 teaspoon pepper
1 dash Worcestershire sauce
1 tablespoon parsley, chopped

Steps:

  • Melt butter in 11 inch frying pan and saute potatoes and onion until lightly browned.
  • Add ham and saute 5-7 minutes longer.
  • Beat eggs with worcestershire sauce, salt, and pepper.
  • Pour egg mixture over potato mixture.
  • Sprinkle with parsley and reduce heat.
  • Lift the cooked eggs from the edge of the pan with spatula so that liquid can run down and cook.
  • When omelet is nearly done, sprinkle with grated swiss cheese and place under broiler until cheese is melted.

Nutrition Facts : Calories 205, Fat 12.5, SaturatedFat 3.3, Cholesterol 164.8, Sodium 361.7, Carbohydrate 15.2, Fiber 1.9, Sugar 1.2, Protein 8.2

SUPER HOPPEL POPPEL



Super Hoppel Poppel image

This is great for a weekend breakfast and is very versatile. You can add or subtract ingredients based on what you like and what you have.

Provided by Bluewingsloo

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

8 red potatoes, diced
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
6 tablespoons butter
2 garlic cloves, minced
1 medium onion, diced
1 cup mushroom, sliced
1 small green pepper, diced
1 cup salami, diced
10 eggs
2 tablespoons milk
1 cup cheddar cheese, grated
2 tablespoons fresh parsley, chopped

Steps:

  • Boil the potatoes in salted water until just barely tender, about 5 minutes. Drain.
  • Add olive oil to a large skillet on medium high heat and add diced potatoes, salt and pepper. Fry until beginning to brown.
  • Add the butter, garlic, onions, green pepper, mushrooms, and salami. Cook until vegetables are tender and potatoes and salami are crispy.
  • Lightly beat together the eggs, milk, and parsley. Pour over all ingredients; stirring occasionally.
  • As the eggs begin to cook, sprinkle on the shredded cheese.
  • Cover and cook for about 5 minutes until eggs are set but still moist and cheese is melted.

Nutrition Facts : Calories 874.1, Fat 50.2, SaturatedFat 22.5, Cholesterol 605.3, Sodium 1087.7, Carbohydrate 74.4, Fiber 8.3, Sugar 7.3, Protein 32.4

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