Categories: Pork/ham, Cheese/eggs, Vegetables, German 
      Yield: 2 servings 
  
    1/2 c  Leftover lean pork                  1 tb Heavy cream 
      3 lg Eggs                              1/2 ts Chopped fresh dill 
      4 tb Unsalted butter                   1/4 ts Salt (or to taste) 
    1/4 c  Chopped white onions              1/8 ts Freshly ground black pepper 
    2/3 c  Diced leftover peeled               2    Sprigs dill 
           -potatoes                       
  
  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