Hopel-Popel - cooking recipe

Ingredients

1 (6 oz.) pkg. dehydrated hash brown potatoes
1 3/4 c. boiling water
6 slices bacon, diced
1 medium onion, chopped
1/4 lb. fresh mushrooms, sliced
1 Tbsp. chopped parsley
1/2 tsp. salt
1/4 tsp. pepper
6 eggs
1/4 c. water
1 c. Swiss or Jack cheese, shredded

Preparation

Place potatoes\tin
a
medium bowl.
Cover with boiling water. Let
stand
for
8 minutes or until water is absorbed. Heat skillet
and add bacon.
Cook and stir until bacon begins to crisp.
Add
the
onion
and
mushrooms.
Stir until barely tender.
Add
parsley,
sprinkling\tit
evenly
over the bacon mixture and
potatoes.
Toss together lightly.
Adjust heat to low.
In a small mixing bowl, beat eggs with 1/4 cup of water. Add the
salt
and
pepper.
Pour
over vegetables in skillet. Sprinkle with cheese.
Cook
over low heat for 8 to 10 minutes or until eggs are set.
Cover skillet for part of cooking time to help eggs
set on top.
If desired, brown under broiler for 2 to 3 minutes.