Hoppel Poppel

1/2 c Leftover lean pork

3 lg Eggs

4 tb Unsalted butter

1/4 c Chopped white onions

2/3 c Diced leftover peeled

-potatoes 1 tb Heavy cream

1/2 ts Chopped fresh dill

1/4 ts Salt (or to taste)

1/8 ts Freshly ground black pepper

2 Sprigs dill

1. Remove the pork and eggs from the refrigerator approximately 45 minutes

before proceeding to the next steps. 2. Melt the butter in a medium sized or large skillet over low to moderate

heat. Add the onions and saute them for about 1 minute, stirring constantly. 3. Add the potatoes and saute for about 3 minutes. Stir frequently.

4. Add the pork and saute for about 3 minutes. Stir frequently.

5. Break the eggs in a bowl and add to them the cream, chopped dill, salt,

and pepper. Beat this mixture as you would for a standard omelet. 6. Pour the egg mixture over the potatoes, meat, and onions in the

skillet. Cover the skillet, reduce the heat to low, and cook the preparation for about 5 minutes, or until the eggs have set. 7. Slide the `Hoppel Poppel` onto a warm plate of the same size. Securely

hold the plates together and quickly but carefully invert them so that the more attractive browned side of the `Hoppel Poppel` is face up. 8. Garnish the `Hoppel Poppel` with the dill sprigs. Cut it at the table

into pizza style wedges. Serve immediately. Serves 2. From: GREAT PEASANT DISHES OF THE WORLD by Howard Hillman ISBN 0-395-32210-3. Houghton Mifflin, Boston. 1983. Posted by: Karin Brewer,

Cooking Echo, 7/92