Directions: |
Directions:Drop the potatoes into enough lightly salted, boiling water to cover them completely. Boil briskly, uncovered, until the potatoes show only the slightest resistance when pierced with the tip of a small, sharp knife. Be careful not to let them overcook.
Meanwhile, in a heavy 10-12 inch skillet, cook the bacon over moderate heat until brown and crisp. With a slotted spoon, transfer the pieces of bacon to a double thickness of paper towels to drain. Pour all but 2 or 3 tablespoons of fat from the skillet, add onions, and cook for 5 minutes, stirring them frequently, until they are soft and transparent but not brown. Set the skillet aside.
Drain the potatoes in a colander, then peel and cut them into ¼-inch slices. Add them to the onions in the skillet and cook over moderate heat for 8-10 minutes, turning the potatoes occasionally with a large spatula until they are light brown.
In a small bowl, beat the eggs, milk, parsley, salt, and a few grindings of pepper together with a fork until they are well blended. Strew the diced bacon over the potatoes and pour in the eggs. Tip the pan from side to side to spread the eggs evenly and cover the skillet. Reduce the heat to low and cook undisturbed for 5-6 minutes, shaking the pan gently every now and then to prevent the eggs from sticking. The Hoppelpoppel is done when the eggs are set, but still slightly moist. To serve, invert a heated serving plate over the skillet and, grasping skillet and plate firmly together, quickly turn them over. Serve at once. |
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