Hoppelpoppel

Hoppelpoppel
1 large onion, chopped
1/4 cup plus 1 T. butter or margarine, melted
3 1/2 cups cooked, peeled and diced red potatoes
1 cup diced cooked pork or roast beef
4 eggs, beaten
1 T. chopped fresh parsley
Salt and pepper to taste
Saute onion in butter in large skillet 1 minute. Add potato and cook 3 minutes. Add meat and cook 2 minutes. Combine eggs, parsley and salt land pepper to taste, beating with a wire whisk until blended. Pour egg mixture over potato mixture; cook over low heat until eggs are set, stirring occasionally. Makes 6 servings. 
Source: Connecticut Cook III
American Cancer Society, Connecticut Division, Inc. Wallingford, Connecticut
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes