German Hoppelpoppel

Ingredients

3 tablespoons Roberts Butter
2 cups finely diced cooked ham
1/2 cup finely chopped onion
4 medium cooked potatoes, sliced
5 Roberts Eggs
1 1/2 tablespoons Roberts Half and Half
2 tablespoons finely chopped parsley
3/4 teaspoon salt
freshly ground black pepper

Preparation

Melt butter in a heavy skillet; saute ham and onion in butter for 5 minutes. Add sliced potatoes and cook for 8 to 10 minutes over moderate heat, stirring often. Beat eggs, half and half, parsley, salt and pepper together; pour over ham mixture, tipping skillet from side to side to spread egg mixture evenly. Cover and cook over low heat for 6 minutes, or until eggs are set, lifting edges with spatula to prevent burning. Invert onto heated serving plate; serve immediately.

Recipe Contributed By: Mrs. Robert C. Martin Omaha, Nebraska

Yield: 4 servings