Hoppel Poppel (4 servings) 8 small Yukon Gold or Red potatoes 1/4 cup olive or canola oil 6 Tablespoons (3/4 stick) butter 1 cup diced onion (optional - we use Red Onion) 2/3 cup sliced mushrooms 1 cup diced green or red bell pepper 1 cup diced all-beef salami (I prefer Kosher Wilno) 10 large eggs 2 tablespoons milk 1 cup grated cheddar or Monterey Jack cheese salt and pepper to taste Boil or microwave potatoes til just barely tender. Cool, then cut them into 1/4-inch-thick slices. In a large skillet over medium heat, fry the potatoes in the oil, tossing and stirring until they begin to brown. Add the butter to the skillet, then the onion (if using), mushrooms, pepper, and salami. Continue cooking and stirring until the potatoes begin to get crisp, the salami is crusty, and the vegetables are limp. Lightly beat the eggs with the milk in medium bowl. Pour them into the skillet over all the other ingredients. Stir occasionally. As the eggs begin to set, sprinkle on the cheese. Cover and cook, without stirring, about 6 more minutes, until the eggs are fully set but still moist. Add salt and pepper to taste. Hoppel Poppel (a German name) besides being fun to say, is popular in the Midwest all around the Great Lakes. Basically a "scramble", it's a hodge podge of eggs with cheese, Salami (or other meat) and veggies. The version I grew up on from Benji's Deli in Milwaukee, uses Kosher Wilno Salami. My family loves this for breakfast or dinner! Serve with toasted bagels. Mr Breakfast would like to thank Sherbg for this recipe. Recipe number 1981. Submitted 2/5/2007.