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Berlin-Style Farmer's Breakfast | Hearty Brunch Classic Hoppel Poppel
(0)
35 min
Quick
Knuspr-Küche
Das Berliner Bauernfrühstück, auch liebevoll Hoppel Poppel genannt, ist der Inbegriff eines deftigen deutschen Wochenend-Brunchs: Goldbraun gebratene Kartoffeln, krosser Speck und feine Zwiebeln, umhüllt von saftig gestocktem Rührei und serviert mit frischem Schnittlauch und knackigen Gewürzgurken.
Preparation method
Preparation
Wash the waxy potatoes and boil them in lightly salted water for approx. 20 minutes in their skins until cooked but still firm to the cut (ideally prepare the day before). Then peel and cut into approx. 0.5 cm thick slices. Peel the yellow onion and finely dice. Wash the chives, shake dry and cut into fine rings.
Frying & Preparing Egg Mixture
In a bowl, thoroughly whisk the eggs with the whipping cream, a pinch of salt, freshly ground black pepper and a little nutmeg until a smooth egg mixture forms.
Heat a large frying pan and render the pork belly bacon over medium heat until crispy. Remove the crispy bacon cubes and set aside. Add the unsalted butter to the hot rendered fat and allow it to foam.
Chef's tip
Day-old potatoes: Boiled, cooled jacket potatoes from the previous day are ideal, as they stick much less in the pan and become particularly crispy.
Traditional variety: Hoppel Poppel is also excellent for using up leftover roast meats or sausage specialties.
30 min
Under an hour
