Hoppel Poppel

• 1/2 cup pork lean, chopped
• 3 large eggs
• 4 tablespoons butter, unsalted
• 1/4 cup onions chopped
• 23 cup potatoes peeled, diced
• 1 tablespoon heavy whipping cream
• 1/2 teaspoon dill weed chopped
• 1/4 teaspoon salt
• 18 teaspoon black pepper freshly ground
• 2 sprigs dill weed, fresh

1. Remove the pork and eggs from the refrigerator.
2. Melt the butter in a medium sized or large skillet over low to moderate heat.
3. Add the onions and saute them for about 1 minute, stirring constantly.
4. Add the potatoes and saute for about 3 minutes.
5. Stir frequently.
6. Add the pork and saute for about 3 minutes.
7. Stir frequently.
8. Break the eggs in a bowl and add the cream.
9. Beat this mixture as you would for a standard omelet.
10. Pour the egg mixture over the potatoes, meat, and onions.
11. Cover the skillet, reduce the heat to low, and cook the preparation for about 5 minutes, or until the eggs have set.
12. Slide the 'Hoppel Poppel' onto a warm plate of the same size.
13. 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.
14. Garnish the 'Hoppel Poppel' with the dill sprigs.
15. Cut it at the table into pizza style wedges.
16. Serve immediately.

pork lean, eggs, butter, onions, potatoes, heavy whipping cream, dill, salt, black pepper, dill

Taken from recipeland.com/recipe/v/hoppel-poppel-39210 (may not work)