Hoppel Poppel

In the September Gourmet (page 20, if it's handy) there's a photo of something called "Hoppel Poppel", apparently a Wisconsin breakfast specialty. I figured it was another of those strange Wisconsin food things that the rest of us know little or nothing about - things like brats, Kopps, supper clubs, fish fries, cheese curds ....

Benji's, the Milwaukee deli where it was photographed for the magazine, sounded as if it might be pretty close to Supermom's house, so I asked her about it She knew the deli, but not the dish.

Anyhow, it was on my mind, and it got to be dinnertime. Benji's provides a recipe, both for the regular and deluxe versions, so I didn't really have to improvise. Really, it's just a skillet of fried onions and potatoes and salami chunks with some eggs scrambled in at the end. But the salami wasn't going to happen. Would bacon work? I always have cooked bacon in the freezer (but that's another post).

Here's my adaptation:

Cut a red potato in big chunks and nuke, covered, in a little water for 5 minutes, or til cooked. Meanwhile, fry half a roughly chopped or sliced onion in a little olive oil. When soft, add half a yellow pepper, sliced, and 3 or 4 mushrooms, sliced. By now the potatoes should be done, so drain them and add to the pan, continuing to cook a few minute more til everything seems done and the potatoes have browned nicely. Now stir in a couple of cooked bacon slices cut in biggish pieces and a big handful of frozen chopped spinach (straight out of the big bag in the freezer). As the spinach cooks, season with salt and pepper to taste. Now whisk together 2 eggs with a little salt and add them to the pan to scramble among all the rest of the stuff. That's it! Have a slice of whole wheat toast on the side to provide a little texture contrast. Serves one hungry person or two regular ones.

I'm adding this to the "see again" list.