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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

 

Hoppel Poppel


cheese/eggs, vegetables, german, pork

1/2 cup leftover lean pork
3 large eggs
4 tablespoon unsalted butter
1/4 cup chopped white onions
2/3 cup diced leftover peeled potatoes
1 tablespoon heavy cream
1/2 teaspoon chopped fresh dill
1/4 teaspoon salt (or to taste)
1/8 teaspoon 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